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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!
Ingredients:
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 | |
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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.
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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.
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Now mix the shredded chilli and ginger with blended spices and oil.
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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.
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Its ready after 15 days!
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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.)
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中文版,For Chinese, Click --> 印度腌辣椒
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