2 December, 2022

GREEN CHILI PICKLE/ಹಸಿ ಮೆಣಸಿನಕಾಯಿ ಉಪ್ಪಿನಕಾಯಿ

Posted in : Pickle| on December 2, 2022 by : Divya Suresh Tags: ACCOMPANIMENT, green chili Pickle, home made, homemade Pickle, Pickle, Pickled green chili, winter specials

Winter is all about including amla, green chili, methi, bathua, shalgam, ghant gobhi, nimboo and different kinds of Parathas, Pickles, Soups etc etc etc in our diet. So since last week I’m into making some pickles and spice powders. I made this green chili Pickle, Lemon Pickle, Amla chutney Powder (new creation), and surprisingly I could find very nice raw mangoes in the market, so made Raw mango Pickle as well.

Again, no doubt every one makes green chili Pickle, especially here in north India almost all the households makes this green chili Pickle during winter and every one does in their own way. And I have a Particular method of making this pickle though I also put the same set of ingredients which goes into it, but definitely there is a difference in the quantity of ingredients I put, thus the taste might differ. But we prefer it this way only.

And I always like to slit and cut the green chili into an inch piece rather than cutting them into small pieces. I feel like slit green chilies absorb all the other tastes included in it so very well that you can hardly find the hotness of the chili. It gets blended so very well. And also one can take only one piece at a time to consume it moderately.

We get readily available Panch Phoran mix here. So I put that into this Pickle along with some more spices. Panch Phoran is nothing but a mixture of five different kinds of spices/herbs like fenugreek seeds, cumin seeds, fennel seeds, nigella seeds and black mustard seeds put together in equal quantity. As far as I know, this spice mix is widely used by Bengalis.

We can replace lemon juice with vinegar, but I always like to use/put lemon juice only. Somehow I avoid using vinegar as I find lemon juice as more natural. In this pickle lemon juice also acts as a preservative besides providing sourness to the pickle.

Ingredients :

NOTE : Always keep all the utensils you use, your hands and the working place/counter etc etc everything clean and totally dry while making any kind of Pickle

Green chilies – 250 gms (meant for Pickle)
Panch Phoran (five spice/herbs mix) – 3 tbsp
Fennel seeds – 1 tbsp
Mustard seeds (small sized) – 1 tbsp
Carom seeds/ajwain – 1/2 tsp
Turmeric Powder – 1&1/2 tsp
Hing/Asafoetida – 1/4 tsp
Oil – 6 tbsp
Lemon juice – 5 tbsp
Salt – 2&1/2 tbsp

PROCEDURE :

To begin with, rinse and wash well the green chilies, wipe and dry them completely then remove the stem of each green chili. This step is very necessary, else the pickle will get spoilt

Now dry roast Panch Phoran, fennel seeds and ajwain/carom seeds until aromatic and fenugreek seeds are roasted on medium heat, then add in the mustard seeds and roast further for a minutes until mustard seeds splutter. Remove from the heat and let it cool completely, then grind into fine powder along with turmeric powder and hing

Heat oil (6 tbsp) until smoke ascend, remove from the heat, set aside and let it cool completely

Now slit and cut the green chilies into pieces of desired length, Put ground spice powder, lemon juice, oil and combine everything very well with a dry spoon