This is a very easy recipe, brought to the family by Shaheen. You can vary it by adding carrot sticks, or green mango chunks.
Ingredients
12 large chillies
1 tspn salt
1 tbspn oil
1 tbspn lemon juice
1 tbspn split and hulled mustard seeds
1/4 tspn tumeric
Method
1. Wash and dry the chillies
2. Cut each chilli into 4 -6 pieces
3. Mix with salt and leave overnight
4. Arrange the chillis on a clean tea towel, let then air dry overnight.
5. Take a jar large enough to fit all the chillies, add the oil, lemon juice, mustard seeds and tumeric to it.
6. Close the lid and mix, place all the chillies in the jar, close the lid and mix well.
The pickle is ready to serve!
1 comment:
hi Saju, me again.
I just made your awsomely awsome pickle here http://www.burntmouth.com/2007/07/pickled-eggplant-and-chili.html
Now we both are contributing to the Preserving Commnity :)
I just wanted to thank you, you are a great inspiration...
.... And keep posting.
Oh, yes. To 'ripen' it, can it sit lets say couple of days in the sun or stored in the fridge? Or eaten right away? I am a bit confused here...
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