Slit/Whole Green Chilli Pickle

Ingredients:

500g green chillies (slit or left whole)

2 tablespoons salt

3 tablespoons crushed dried red chillies

1 tablespoon soomph (roasted and crushed)

1 teaspoon turmeric powder

2 tablespoons methi masala

2 tablespoons crushed jeera

2 tablespoons crushed dhunia

1 tablespoon crushed mustard

4 tablespoons crushed garlic

150g tamarind (aamli)

1½ cups vinegar

2 tablespoons sugar

¾ cup oil

1 teaspoon whole mustard seeds

1 sprig curry leaves

METHOD:

Wash and dry chillies. Place in a bowl. Add salt, dried crushed red chillies, soomph, turmeric, methi masala, crushed dhunia, jeera and mustard. Toss.

Boil the tamarind, vinegar and sugar together. When thickened, strain over the chillies.

In a frying pan, heat oil, add whole mustard seeds, garlic and curry leaves. Pour over chillies when mustard seeds start to splutter. Cool and bottle.

NOTE: Remember to press your pickle down in its bottle every day to tightly compact it as air pockets can make it spoil. This also helps all the oil to rise to the top of the bottle. Make sure your pickle has a generous layer of oil covering the top as this helps to prevent it spoiling.

After 2 weeks, it must be refrigerated….

#chili #pickle