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.
Ingredients:
* 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
Method:
* 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.
Yummy..... loved it
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