Products
Green Chili Pickle
June 16th, 2008 filed under Chutneys / Pickles, Vegan
Chili pickle is a great way to spice up your food. Those who prefer mild levels of spicing might find this too hot.
Ingredients:
- 20 green Serrano chili peppers
- 2 tablespoons coriander
- 1 tablespoon fennel seeds
- 1 teaspoon fenugreek seed
- 3 teaspoons salt
- 1 teaspoon mango powder
- 1/2 teaspoon turmeric
- 1 tablespoon vinegar
- 2 tablespoons oil, mustard oil preferred
Method
- Wash and wipe dry the green chilies. Make a vertical slit in the center of each chili.
- Take coriander, fennel, and fenugreek seeds and grind them coarsely. Heat the oil and mix all the dry ingredients together, add vinegar and mix.
- Fill the peppers with spice mix. Keep them in a glass jar and keep the jar in the sun for a day.
- Chili pickle can be refrigerated for about a month.
Variation
Instead of filling the whole peppers, chop them in about 1/8-inch pieces and mix-in the same spices.
Dear Manjula. I just found Hashim’s comment about Lemon pickle. Thanks.
This may be a recipe I have been looking for for many years, though I don’t remember it as a pickle, but rather a stuffed pepper made by a woman from Tamil Nadu. I notice that you put this in the sun for a day. Do you have a recipe for lemon pickle where it, too, is placed in the sun?
I love your website, as I don’t used garlic or onion in my cooking. Thank you so much.
Aunty we put lemon instead of vinegar in the chili pickle will it do?
Abuchi,
Lemon juice will work.