Pickles or achaar could be called the lifeline of Indian cuisine. I’ve never seen a buffet spread, South Indian or North Indian, in fact from any region without a pickle. They are a given accompaniment for all meals. Pickles have been made with many different main ingredient and few common ones are, mango, lime and chilli. In this article I talk about Green Chili Pickle, which obviously is made with regular green chillies. You don’t have to wait for a perfect time of the year as is with mango and red chili pickle to make this. It can be made throughout the year as the green chili never go out of season. It goes well with any meal, specially paratha with curry. Any spice / chilli lover would definitely found this useful recipe, so here is Green Chili Pickle Recipe, get on and make a home-made achaar for yourself.
All you need is (makes about 1/2 kg pickle)
Green Chili – 1/2 kg (split each chili vertically)
Salt – 2 tsp + 2 tsp
Lemon juice – 2 tbsp
Turmeric powder – 1 tsp + 2 tsp
Mustard seeds – 2 tsp
Methi dana – 2 tsp
Saunf – 3 tsp
Red chili powder – 1 tsp
Mustard oil – 2 cup
Green Chili Pickle Recipe
Preparation time: 30 min.
Cooking time: 30 min.
Mix Green chili, 2 tsp salt, lemon juice, 1 tsp turmeric powder and keep covered for 24 hrs in sunlight.
Dry roast saunf and methi dana separately.
Grind saunf, methi dana and mustard seeds to a coarse powder separately.
Boil and cool mustard oil in a pan.
Add all coarse powder, remaining salt, turmeric powder, red chili powder.
Mix the oil mixture with green chili’s and keep covered in sun for 2-3 days.
Keep in air tight container and serve Green Chili Pickle with all your meals.