My grandmother makes this brilliant, spicy yet tangy pickled green chillies, that go very well with, well, almost anything... plain warm rotis, dal-rice, paranthas, and even just a slice of bread! I made this to go with the assorted paranthas I made for Sunday lunch.
*Since this pickle is low on salt and oil, store it in a glass bottle in the refrigerator.*
Ingredients:
1 cup Green chillies (chopped into 1/2" pieces)
1 tbsp whole black Mustard seeds( rai)
1 tbsp whole Fenugreek seeds (methi dana)
1/2 tbsp Mustard seeds- coarsely ground
1/2 tbsp Fenugreek seeds-coarsely ground
4-5 Lemons ( juice)
1/4 cup Olive / refined vegetable Oil
1/2 tsp Asafoetida powder (Heeng)
1/2 tsp Turmeric powder + Salt (as per taste)
1. Wash and dry the green chillies and chop them into 1/2" long pieces. Put into a glass bowl and set aside.
2. Mix the Turmeric powder, Salt , coarsely ground Mustard & Fenugreek seeds into the chopped chillies (dry mixture)
3. Heat the oil and lightly fry the whole fenugreek & mustard seeds till they start sputtering. Switch off the flame and add the heeng. Pour entire mixture onto the chillies.
4. Add the lemon juice and mix well.
5. Cover tightly and let this sit in the refrigerator overnight (atleast 5-6 hours) till all the flavours are released into the oil and the juices. Enjoy!
*Since this pickle is low on salt and oil, store it in a glass bottle in the refrigerator.*
1 cup Green chillies (chopped into 1/2" pieces)
1 tbsp whole black Mustard seeds( rai)
1 tbsp whole Fenugreek seeds (methi dana)
1/2 tbsp Mustard seeds- coarsely ground
1/2 tbsp Fenugreek seeds-coarsely ground
4-5 Lemons ( juice)
1/4 cup Olive / refined vegetable Oil
1/2 tsp Asafoetida powder (Heeng)
1/2 tsp Turmeric powder + Salt (as per taste)
1. Wash and dry the green chillies and chop them into 1/2" long pieces. Put into a glass bowl and set aside.
2. Mix the Turmeric powder, Salt , coarsely ground Mustard & Fenugreek seeds into the chopped chillies (dry mixture)
3. Heat the oil and lightly fry the whole fenugreek & mustard seeds till they start sputtering. Switch off the flame and add the heeng. Pour entire mixture onto the chillies.
4. Add the lemon juice and mix well.
5. Cover tightly and let this sit in the refrigerator overnight (atleast 5-6 hours) till all the flavours are released into the oil and the juices. Enjoy!
Remember this from MIT hostel days! Had to make it... made it today... will try it with the parathas tomorrow :) hopefully done justice!
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