Green Chili Pickle
June 16th, 2008 filed under Chutneys / Pickles, Vegan
Chili Pickle is a great way to spice up any meal. Indian meals are generally served with different condiments of which pickles are the most common one. This is a rather hot and spicy pickle, not for the light hearted by any means.
Ingredients:
- 20 green Serrano chili peppers
- 3 tablespoons coriander (dhania)
- 1-1/2 tablespoon fennel seeds (saunf)
- 1 teaspoon fenugreek seeds (mathi)
- 1 teaspoon mustard seeds (rai)
- 1/8 teaspoon asafetida (hing)
- 3 teaspoons salt
- 1 teaspoon mango powder (amchoor)
- 1/2 teaspoon turmeric
- 1 tablespoon vinegar
- 2 tablespoons oil, mustard oil preferred
Method
- Wash and dry the chilies and cut a vertical slit, lengthwise in each one.
- Combine coriander, fennel and fenugreek seeds and grind coarsely.
- Add salt, mango powder and turmeric to the ground spices; mix well.
- Heat oil till it is quite hot, and then pour over the dry ingredient mixture. Mix well.
- Add vinegar and mix well, again.
- Stuff green peppers with the spice mix and place in a glass jar. Place jar for 2 days at room temperature or for 1 day in direct sunlight.
- Chili Pickle can be refrigerated up to a month.
Variation
As an alternative to stuffing the chillies, you can slice the chili into 1/8inch pieces and mix it in with the spice mixture.
Tip
To reduce the heat of the pickle, remove pepper seeds prior to stuffing with the spices.
Namaste Manjula Aunty,
I prepared this achar last week, my husband loved it so much that he won’t forget to bring the achar bottle for any lunch/dinner he will have at home. Thank you so much for such an easy and yummy recipe!
hello,
i am going to try this recipe n carrot pickle today…in this recipe can i add ginger.
thanks
Simmy,
Ginger sounds great.
namstey aunty ji,
i try this recipe yesterday ..in carrots i add cauliflower.my husband loves carrot n cauliflower achar thank u so much..
Pl do more fresh vegetable pickles like with cauliflower, muli, & other veg. It will help us to learn & use veg in an interesting way & make eating Indian food enjoyable.
deepti Lemon pickles are the easiest one, use Lime instead of leamon. Take lime, and scrap their outer skin slightly, not too much. Then using knife make a deep cut on each lime and put them in jar. Now stuff the jar wiith salt so that half of the jar is looks filled with salt. Shake the jar so that all the lime loosk covered with salt. Now take some more lime and take out their juice. For 2 kg lime 500 ml lime juice should be enough. Pour this juice in jar and keep the jar in sunlight till you see height of lime in jar going down. Then you can keep inside room also and wait till color of lime turn brownish and they become soft. It should take quite a long time, patience is all you need. It taste great!!
Hello Manjula Aunty,
main aapke recipes ki fan hoon…kya aap aam ke achaar ki recipe bata sakteen hain,pls?
thanks,Shilpa
hi Manjula,I too make chili pickle exactly the same way as you do,the only difference is that I do not use vinegar,instead I use mustard seeds powder and they are quite good as my family nad friends say.
Hello,
Iam going to make this achar but the bottle on the Kissan mustard oil says “for external use only” can we consume this oil? is it
safe to do so? Also, if so is there a process that needs to be done to use mustard oil? Can I use another type of oil instead? PLease
let me know. Thanks
No, don’t use mustard oil that says its for external use.
Thanks Aunty….all of the dishes are really very amazing.
I, too, was concerned about using mustard oil that was labeled “For external use only”; however, the lady at the Indian Grocery store assured me that it was fine to use in making lemon pickle, which was the purpose for which I had purchased it.
I then did some research and found that the objectionable fatty acid in mustard oil is erucic acid. Apparently, early models to study erucic acid used rodents. When erucic acid had negative impacts on the male rats especially, it was labeled unsafe. BUT, since those early studies, it has been discovered that rodents don’t metabolize fatty acids the same as do humans and are a very poor animal model for studying fatty acids. You might read the article on wikipedia (http://en.wikipedia.org/wiki/Erucic_acid) to decide for yourself how safe or unsafe erucic acid is.
For myself personally, I decided that is was safe enough for me to use–I do use it to make lemon pickle just because it tastes so wonderful. I took into account that the amount of mustard oil that I would ingest daily–and I do eat lemon pickle daily!–would be minimal. While I can’t say it’s safe, it looks to me like it hasn’t been shown to negatively impact humans.
good recipe
hello,
this is a wonderful recipe. can you please add the mango and lemon pickles recipe.