Indian pickles are a popular and integral part of Indian cuisine and are made using a variety of vegetables, fruits, and spices. The pickling process involves preserving fresh or cooked ingredients in vinegar, salt, oil, and various spices and herbs. Some common techniques used in pickle making are drying the fruit/vegetable slices, fermenting, mixing with roasted spices, etc.
Mustard oil is a common ingredient used in pickles in Indian cuisine, including chili pickle. The strong and pungent flavor of mustard oil adds a unique taste and aroma to the pickle.
With a good harvest of green chilies this year, I prepared a batch of green chili pickle in mustard oil. It turned out well, and we are relishing every meal. I wonder how a simple meal tastes so amazing with a spoonful of pickle. The heat from the chili, pungency from the oil, and the aroma of the roasted spices make this chili pickle stand out.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves : NA
- Green chilies 200 gms
- Mustard seeds 1 tbsp
- Mustard oil 200 ml + more if needed
- Cumin seeds ½ tsp
- Coriander seeds ½ tsp
- Fennel seeds ¼ tsp
- Panch phoron 1 tbsp
- Salt 1 tsp
- Dry roast the whole spices on a pan and coarsely crush them with a mortar and pestle.
- Heat oil in a wok to the smoking point and turn off the heat. Add the slit chilies and cook them on medium heat for a few minutes.
- Add the panch phoron, ground spices, and salt. Mix till the chilies are evenly coated with the spices. Place them in a jar and let them be covered with oil.
- Heat more mustard oil to the smoking point, let it cool, and pour it into the jar if needed. Place in the sun for 2-3 days for a few hours and then store inside.