Indian Food is never complete unless it is accompanies by the extras like chatni, raita, papad, lassi etc. It’s believed that these foods help to balance the taste of food on your plate.
I often make fresh pickle by adding basic spice mixture to fresh chillies, carrots, mangoes or gunda ( called Bird Lime in English) . You can buy ready made spice mixture in the Indian grocery stores. However, I feel that mixing and grinding your own spice mixture always tastes great as it’s freshly made.
This chilly pickle is quick to make and tastes great with any meal.
Pickle Masala Ingredients
1 tablespoon mustard seeds
2 tablespoons coriander seeds
1 tablespoon fenugreek
1 teaspoon fennel seeds
2-3 small sticks of cinnamon sticks
2-3 whole cloves
1-2 peeled cardomom seeds
1 teaspoon whole black pepper
1/2 cup of cooking oil (I used sunflower oil)
2 teaspoons tumeric powder
1 teaspoons salt ( you can add a bit more if you like more salt).
You will also need a selection of fresh green and red long chillies.
Method to make pickle for 20 chillies:
1. Grind the mustard seeds, coriander seeds, fenugreek, fennel, cinnamon sticks, cloves, black pepper and cardomon seeds
2. Transfer this to a mixing bowl and add the salt to the mixture.
3. Heat the oil in a saucepan and pour about 3-4 tablespoons over the mixture of spices. The mixture texture should not be too runny.
4. Mix all the spices with a spoon and allow to cool.
5. Whilst the oil is cooling, prepare the chillies.
6. Wash and cut the chillies length wise. Leave the storks on the chillies.
7. Stuff the chillies with the spices.
8. Transfer the chillies to an airtight jar and keep it in the fridge
9. You can start eating your pickle from the second day and it should stay fresh upto a fortnight.
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