Saturday, May 7, 2011

Chili pickle/Mirch Ka Rai Wala Achar

Last summer was crazy for me, I planted way too many chilli trees, and my harvest was so great that every time I went over to knock on my Indian and Pakistani neighbour's door, they greet me with lines something like :" Hi Echo, good to see you but we do not need more chillies for now!"

See... you got the picture right!!

I have way too many chillies, I once thought of selling it to the local Indian supermarket!

Well, that was creative, though I later decided that with such hot summer, I better try making Chilli pickle, which is another art fast disappearing in modern India!


250 gm Green Chilli ( Indian Style/Medium Size)
150 gm Shredded Ginger root
2 tbs Black Mustard Seeds (rai)
1 1/2 tbs Yellow Mustard
1/4 tsp Roasted nigella/kalonji/kalaunji (Nigella sativa)
1/2 tsp Roasted carom seeds (ajwain)
1/2 tsp Turmeric powder
1 tbsp Salt
2 tsp Dried Mango Powder (Amchur Powder)
2 tbs Mustard Oil

Shred chillies and ginger, and spread it under the sun (mid-day is the best) for 4-5 hours until the surface dried up, and they look soggy.

Roast Nigella Sativa and Carom Seeds till fragrant. Use a coffer grinder to grind yellow and black mustard seeds into powder. And blend all spices and salt together. In a small cooking utensil, heat up mustard oil, pour the hot mustard oil over the blended spices, and mix well.

Now mix the shredded chilli and ginger with blended spices and oil.

Store the mixture in a air-tight container, preferably glass container, tightened the lid, and leave it under the sun for 15-20 days, check and shake it a little in between.

Its ready after 15 days!

Make a few plain paratha, and serve it with the pickle and fresh onion, this is the way villagers eat! (According to my husband, of course.)

中文版,For Chinese, Click --> 印度腌辣椒

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