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Thursday, October 21, 2010

Quick Green Chili pickle without Oil

My father loves this pickle. He would only eat it when these pickled peppers are green and crunchy, so my mom always used to make this fresh every week. I carried on with the tradition and now my husband loves this pickle, but I don't make it every week, I make it only in summer time when the peppers available in abundance, of course from out neighbor's vegetable garden. Thank you Mr. Sheiban.


* 1 lb green cayenne peppers / Finger chili peppers/ long chili peppers

* 1 table spoon Fenugreek seeds

* 2 tables spoon mustard seeds

* 1/4 cup salt or as per taste (need to have 20% salt to preserve the pickle, don't worry it will not be very salty)

* 2 teaspoon cayenne pepper powder

* 2 tablespoon turmeric powder

* 1/2 cup of fresh lime juice


* Wash the pepper and wipe them clean removing all the moisture from them.

* Cut the peppers into thin two lengthwise slices , you can remove the stem of can leave the stem intact.

* In the coffee grinder coarsely grind the mustard seeds and fenugreek seeds (You can get this mix in the Indian store ready made, it is called Rai-Methi sambhar for pickle. If you get ready made mix use 3 table spoon of this mix.

* Add the turmeric powder, mustard/fenugreek mix, salt and cayenne pepper.

* Add lime juice.

* Mix well, you can serve it right away.

* You can keep this pickle at room temp and once the peppers turn from fresh green to yellow, you can refrigerate them. It will stay good for 2-4 weeks, depending on the moisture in the peppers. If there is any water remaining in the peppers after you wash them, they will spoil faster.

* Tip: for extra and different flavor, you may add 1/4 cup of finely sliced ginger pieces to this pickle.

Recipe by my dearest mom Mrs. Kasturben.

Photographs by Surekha.

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