Pickles have their own special place in the Indian food plate. Be it dal-rice, roti-sabzi or hot parathas, a spoonful of pickle enhances the taste of the entire food. Especially the sour and spicy pickle of green chilli is liked by the food lovers.
If you also like spicy and spicy pickles with your food, then you can easily prepare green chilli pickle at home. Some simple spices are required to make it. Prepared properly, this pickle can remain delicious for many days.
First of all wash green chillies with clean water. After this, wipe it thoroughly with a cotton cloth and keep it in the fan or light sunlight for 1-2 hours. There should be no moisture at all in the chilli.
Break off the stems of the chillies and separate them. After this, make a long incision in each chilli from the middle, so that the spices can easily fill inside.
In a vessel, add coarsely ground mustard, fennel, fenugreek seeds, nigella seeds, turmeric, asafoetida, mango powder and white and black salt and mix well.
Put mustard oil in a pan and heat it well. When smoke starts coming out from the oil, turn off the gas. Let the oil cool completely or become lukewarm.
Add half of the cooled oil to the prepared spices and mix well. This will prepare a thick mixture of spices. Now fill this mixture well inside the chilli.
Keep the spiced green chillies in a clean and completely dry glass jar. Pour the remaining mustard oil over it, so that the chillies are thoroughly coated with the oil.
To increase the shelf life of pickles, it is most important to protect them from moisture. The peppers and jars should be completely dry. Always use a clean and dry spoon to take out the pickle.
After preparing the pickle, you can close the jar tightly and keep it in the sun for 2-3 days. Due to this, the spices mix well with the chilli and the taste of the pickle increases even more. Mustard and dry mango play an important role in giving sour and spicy taste to the pickle.
