Go Green With Chilli!
When you eat pickle with any meal then it increases the sensitivity of our taste buds and many of us like spicy Green Chilly Pickle. Today we will prepare Green Chilly Pickle in Mustard.
Course
Pickle
Cuisine
South Indian
Servings
Prep Time
10
people
15
minutes
Cook Time
25
minutes
Servings
Prep Time
10
people
15
minutes
Cook Time
25
minutes
Ingredients
2
cups
Green chilies
chopped
6
tbsp
Mustard seeds
3
tbsp
rock salt
2
tsp
Turmeric powder
1
cup
mustard oil or sunflower oil or peanut oil
½
cup
Lemon juice
Instructions
Rinse and wipe dry the green chilies very well.
Remove the crowns and chop the green chilies into 1” pieces.
In a dry grinder, powder the mustard seeds coarsely.
In a clean glass jar, add the green chilies, ground mustard seeds and salt.
Mix by shaking the jar or use a clean non-reactive spoon to mix the contents of the jar.
Cover the jar with its lid tightly and keep in the sun for 2 to 3 days.
After 2 to 3 days, add lemon juice and turmeric powder to the pickle.
With a clean non-reactive spoon, mix everything very well.
Close the jar and again keep in the sun for 1 to 2 days.
After 1 or 2 days, heat mustard oil till its smoking point.
Pour the mustard oil in the pickle jar.
Cover the jar with its lid and keep the pickle at room temperature for 4 to 5 days for the pickling process to happen.
Serve with dal-chawal or parathas.
Recipe Notes
If there is no sunlight, you can simply let the pickle stand at room temperature as well.