Green Chilli Pickle
Ingredients
Green chilli (the bigger variety)- 1 kg
Salt- 3/4 cup or less
Fennel seeds powdered coarsely- 3/4 cup (Ingredient’s Gallery)
Mustard seeds powdered coarsely- 3/4 cup
Nigella seeds(whole)- 2 tablespoons
Roasted fenugreek powder- 1 tablespoon
Coarsely ground cumin seeds- 1 teaspoon
Coarsely ground carom seeds- 3/4 teaspoon
Turmeric powder- 1/4 cup or more
Chilli powder- 1/2 teaspoon
Asafoetida- 1/2 tablespoon
Vinegar- 1/2 cup
Oil- 3/4 cup or less
Salt- 3/4 cup or less
Fennel seeds powdered coarsely- 3/4 cup (Ingredient’s Gallery)
Mustard seeds powdered coarsely- 3/4 cup
Nigella seeds(whole)- 2 tablespoons
Roasted fenugreek powder- 1 tablespoon
Coarsely ground cumin seeds- 1 teaspoon
Coarsely ground carom seeds- 3/4 teaspoon
Turmeric powder- 1/4 cup or more
Chilli powder- 1/2 teaspoon
Asafoetida- 1/2 tablespoon
Vinegar- 1/2 cup
Oil- 3/4 cup or less
Method
Wash and pat dry the chillies. Slit the chillies lengthwise on one side. Make sure that only one side is slit.
Take all the ingredients except oil in a bowl. Mix well.
Fill each chilli with the mixture and pack into a clean and dry storage jar. If there is any spice mixture left out , you can add it to the jar. Leave the jar for 3 days. It would be good if you keep the jar in sunlight for a day or two. After the 3rd day, add the oil and give it a shake. Leave for 3 or more days. As the chillies as big in size, it may take a few days to soften. But if you like it crunchy, you can start using it after the 3rd day of adding oil. Enjoy!!!
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