Thursday, 3 July 2014

Mixed Chilli Pickle

Pickling is a fun and exciting process and I am quite enjoying it. It is in fact quite easy and requires minimum effort. All you need is a bit of good sunshine, which is again optional and can be managed even without it. I was lucky to get some hot and sunny days in the beginning of the pickling process, but thereafter the sun started playing peekaboo, which only prolonged the process by a day or two without any adverse effect. I had made one red chilli pickle in the past as well and even that was super yummy. That was an oil free version while this is not. In this pickle I have used a mix of green and red chillies to cater to mine and my husband's spice tolerance levels. Do try this easy peasy pickle and see how it takes your regular meals a notch higher. You can also use the flavored oil in this pickle for spicing up your curries and veggies.
150 gms green chillies
150 gms red chillies
7 tbsp yellow mustard seeds
3 tbsp rock salt
1/2 cup lemon juice (juice from 5-6 lemons)
2 tsp turmeric powder
3/4 cup mustard oil

Wash the chillies thoroughly and let it air dry overnight by spreading on a kitchen towel. Now cut 1 inch pieces or basically halve the chillies in the middle after removing the stems. Put the chillies in a clean and sterilized glass jar or a non reactive food grade jar. Take the mustard seeds in a coffee grinder and make a coarse powder. Add this powder to the chillies in the jar. Add rock salt and close the lid. Shake the bottle vigorously for 2-3 times so that everything gets mixed properly. 

Leave it in a sunny place, with lid closed, for 2-3 days. If you have good sunshine, 2 days is good enough. 
At the end of the third day, add the lemon juice and turmeric powder. Close the lid and mix again. Leave it in the sun for 2 more days. Ensure that you shake the jar at the end of each day.
In a pan, heat the mustard oil to a smoking point and then let it cool. Add this completely cooled or slightly warm mustard oil to the jar and mix well. Close the lid and let it remain at room temperature for 3-4 days. Keep shaking the jar at the end of each day. Your pickle is now ready to be served. Make sure you use a clean spoon to serve the pickle everytime. If you live in a very hot and humid place, you may keep it in the refrigerator.

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