Hi Guy's
When it comes to pickles India is king in my book they do them well very well
I believe Indian green chilli pickle is traditional made with "Jwala chillies" but I could be wrong I'm of course milder chillies could be used but I feel the "bitterness" of green chillies important in this chilli pickle .
INGREDIENTS :
40 Green chillies (finely chopped)
2 tsp Fennugreek seeds (powdered)
11 tsp Mustard seeds (powdered)
1/2 to 3/4 tsp asafetida powder known as "Hing" in hindi
1 cup oil seed rape oil or Mustard oil
1/2 cup of fine sea salt (yes cup)
1 tsp Turmeric powder
2 tsp Chilli powder
Juice of 4 lemons
Method :
1. Pan roast Fennugreek and Mustard seeds- grind to powder
2. Heat oil hot !
3. Add asafetida to hot oil stir in well ( allow to cool)
4. Mix all dry spices, salt, plus finely chopped chilies mix very well
5. Add cooled oil and lemon juice mix well
Add to sterilised jars allow to age for two weeks before eating
And before anyone gets all "how much salt"
remember Indian pickles are used as a condiment like ketchup or tartar sauce...........
I currently have a batch made with green Rocoto long chillies ageing hope to try it next week got a jar for my mate to try too value his opinion will keep you posted.
When it comes to pickles India is king in my book they do them well very well
I believe Indian green chilli pickle is traditional made with "Jwala chillies" but I could be wrong I'm of course milder chillies could be used but I feel the "bitterness" of green chillies important in this chilli pickle .
INGREDIENTS :
40 Green chillies (finely chopped)
2 tsp Fennugreek seeds (powdered)
11 tsp Mustard seeds (powdered)
1/2 to 3/4 tsp asafetida powder known as "Hing" in hindi
1 cup oil seed rape oil or Mustard oil
1/2 cup of fine sea salt (yes cup)
1 tsp Turmeric powder
2 tsp Chilli powder
Juice of 4 lemons
Method :
1. Pan roast Fennugreek and Mustard seeds- grind to powder
2. Heat oil hot !
3. Add asafetida to hot oil stir in well ( allow to cool)
4. Mix all dry spices, salt, plus finely chopped chilies mix very well
5. Add cooled oil and lemon juice mix well
Add to sterilised jars allow to age for two weeks before eating
And before anyone gets all "how much salt"
remember Indian pickles are used as a condiment like ketchup or tartar sauce...........I currently have a batch made with green Rocoto long chillies ageing hope to try it next week got a jar for my mate to try too value his opinion will keep you posted.
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