This recipe is from our friend Gautam, who dabbles in gardening, cooking, baking, grilling, photography, and on the side, is a neurosurgeon! He grows a bunch of varieties of green chilies including some of the hottest varieties, and like any Indian worth his salt, pickles them. I love this pickle and followed his recipe to make my own from my garden produce, as I was running out of his stock! Eyeballed most of the ingredients.
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Passive Time | 3 Days |
| Servings |
cups
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Ingredients
- 2 cups Green chilies medium hot or mild varieties work best
- 1/2 cup Salt
- 1 cup white vinegar
- 1/4 cup oil mustard oil is recommended; I used avocado oil
To Dry Roast And Powder
- 3/4 cup Black mustard seeds
- 1/2 cup fennel seeds/saunf/sombu
- 1/4 cup Coriander seeds
- 2 tbsp methi/fenugreek seeds
Ingredients
To Dry Roast And Powder
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Instructions
- Wash the chilies, remove stems, and dry them very well. There should be no moisture.
- Soak the chilies in salt and vinegar for a few hours or overnight
- Dry roast all the spices- this is just to remove any trace of moisture; no need to roast till color changes; cool completely and powder coarsely
- Heat oil; when hot, add the powdered spices and fry for a few minutes
- Add the chilies to the oil, and simmer on low heat for a few minutes
- Take off heat, cool completely and transfer to a clean, dry, preferably glass container or a canning jar that's been sterilized per instructions; cover
- Set the jar in a sunny window for 3 days to let the pickle mature. I set mine in our covered/enclosed lanai
- It's ready after about 3 days
- Enjoy with roti, or dal chawal
Recipe Notes
I am not sure exactly what part of North/East India this pickle originated from, but it's amazing and extremely addicting. It goes really well with rotis/parathas. Or just with dal and rice.
The original, authentic recipe calls for mustard oil, but I didn't have any on hand, and just used avocado oil.
I went a little overboard on the salt, and would be careful next time. Easier to fix low salt!
Also works best with milder chilies. I thought the chilies from my garden were mild, but after pickling a whole bunch, we discovered they were quite hot! But the masala of saunf, methi and coriander, and mustard seeds add a wonderful flavor and make it an addicting pickle!
This recipe is from our family friend Gautam's kitchen! Thanks Gautam!
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