I have posted many pickle recipes so far. Aayi makes many amazingly tasty pickles. ‘Chili pickle’ is one of them. This was prepared very rarely at home since the chilies available at my native are very hot. But whenever this was prepared, I would eat it like a side dish (that may be the reason Aayi avoided making this).
We usually do not add sesame seeds for pickles. But this pickle has sesame seeds and this gives a very remarkable taste to the pickle. I like to eat this pickle with plain rice and curd. Try it and you will know what I mean.
1 cup green chilies (cut into small rounds)
1 and 1/2 tbl spn lemon juice
1 tea spn mustard seeds
1/4 tea spn fenugreek(methi) seeds
1/8 tea spn asafoetida
1 tea spn sesame seeds (white til)
8-10 Pepper corns
1 tbl spn + 1 tea spn oil
Decrease the amount of pepper if you cannot handle too spicy pickles.
Increase/decrease the asafoetida according to taste.
Heat oil and fry the chilies till they turn slightly brown (Do not fry them too much).
Take out from heat, cool and add lemon juice, salt and mix well. Keep it aside for 2-3 days.
Heat 1 tea spn oil and add mustard, when they start popping, add fenugreek, asafoetida, sesame and pepper. Powder the masalas. Add this to the chilies and mix well.
Store in airtight container. Finish it withing 2-3 weeks. This pickle can be used immediately. But after one day, this tastes better.
Preparation time : 20mins
PS: While frying the masalas, take care not to burn any of them. If the mustard seeds are burnt, the pickle becomes bitter.