Tuesday, February 12, 2013

Homemade Green Chillie Pickle


I have a weakness for pickles, especially the homemade green chillie pickle that's preserved in lime juice (unlike the mustard oil one that's usually available in market). I like it so much that I learnt how to make it, from my aunt in Kanpur, before my family left that city in 2000. It's the only pickle I know how to make, and it's quite easy really.



INGREDIENTS:
250 grams big green chillies
8 tbsp salt
8 tbsp rai (mustard seeds)
4 tbsp saunf (fennel seeds)
1 tbsp methi (fenugreek seeds)
pinch of heeng (asafoetida)
Juice of 2 lemons



METHOD:

  • Wash and dry the green chillies.
  • Roast together saunf, methi and heeng, and add the rai to the mixture, giving it a quick run through the grinder to make a coarse powder for stuffing.
  • Add the salt and a little lime juice and mix well.
  • Cut a vertical slit in each green chilli and fill in the prepared stuffing.
  • Store in a clean jar and pour in the remaining lime juice.
  • Keep the jar in the sun for a day or two and then store in a refrigerator.

There you go. Didn't I say it was a piece of cake!

Here's more in Recipes from miss_teerious!



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11 comments:

Abhiroop Banerjee said...

yum :D

Abhiroop Banerjee said...

saunf ko English mein kya bolte hain?

Shilpa Garg said...

Sounds very simple and easy! Will try it out, KG loves green chillie pickle!

Chicky a.k.a. Kaddu said...

@OB: You commented without reading the post, dude?

Chicky a.k.a. Kaddu said...

@Shilpa: Cool! Let me know whether u guys like it :D

Abhiroop Banerjee said...

I skipped the ingredients, went straight to the method part. You make this sound so easy I feel like making some too.

Chicky a.k.a. Kaddu said...

@OB: I hope the feeling passes soon :|

Abhiroop Banerjee said...

You rude person. That was a compliment!!

Chicky a.k.a. Kaddu said...

I know it was, OB, but I don't want your mum to hate me for giving u ideas to mess up her kitchen!

Abhiroop Banerjee said...

buh.

Chicky a.k.a. Kaddu said...

Same to u! :D

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