Spicy Tangy Green Chili Pickle: An Irresistible Indian Condiment
3 hours
1072 reads
About Spicy Tangy Green Chili Pickle: An Irresistible Indian Condiment
Imagine a vibrant explosion of flavor: tangy lemon, earthy mustard, and the fiery kick of green chilies. This isn't your average pickle; it's a taste of India, a zesty condiment that elevates any meal.Surprisingly easy to make, this green chili pickle is a must-try. While the flavors deepen over several days, the resulting depth and complexity are well worth the wait. Follow our step-by-step guide, and you'll be rewarded with a perfectly balanced, tantalizing pickle that will have you craving more.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep3 hours
Total3 hours
Ingredients
Pickling Ingredients
- 250 gm Chilies green
- Salt to taste
- 2 tsp Turmeric Powder
- 3 tbsp Lemon Juice
Mustard Base
- 3-4 tbsp Mustard Seeds yellow
- ½-1 cup Mustard Oil
Instructions
- Thoroughly wash the green chilies and pat them completely dry with a clean kitchen towel. Ensure no moisture remains. Chop the chilies into 1-inch pieces.
- Grind the yellow mustard seeds into a coarse powder using a mortar and pestle or spice grinder. In a clean, sterilized glass jar, combine the chopped green chilies, ground mustard seeds, and salt.
- Mix the ingredients thoroughly by shaking the jar vigorously or using a clean, non-reactive spoon. Seal the jar tightly with its lid and place it in direct sunlight for 2 days. This jumpstarts the fermentation process.
- After 2 days, open the jar and add the lemon juice and turmeric powder. The lemon juice adds tanginess and acts as a natural preservative, while the turmeric enhances the color and flavor.
- Using a clean, non-reactive spoon, mix the contents of the jar thoroughly. Close the lid tightly and return the jar to direct sunlight for another 2 days. Shake the jar well every day to distribute the flavors and ensure even pickling.
- On the fifth day, heat the mustard oil in a small saucepan until it reaches its smoking point. This step is crucial for infusing the oil with a rich, nutty flavor and also helps to preserve the pickle. Allow the oil to cool slightly before carefully pouring it into the pickle jar. The oil should completely submerge the chilies, creating an airtight seal.
- Seal the jar tightly and store the pickle at room temperature for 2-3 days to allow the pickling process to complete. The flavors will continue to develop and deepen during this time.
- Once the pickle is ready, refrigerate it to maintain its freshness and flavor. Always use a clean spoon when serving to prevent spoilage.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the cooking time based on the thickness of your chicken pieces. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- If you're short on time, you can use pre-chopped vegetables. Just be sure to adjust the cooking time accordingly.
Storage Instructions
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Related Posts You May Like
Recipe Nutrition
Calories: 316kcalCarbohydrates: 3gProtein: 1gFat: 34gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gSodium: 84mgPotassium: 44mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 7mgCalcium: 10mgIron: 0.5mg
Akum Raj Jamir
Articles: 153
3 Comments
Leave a Reply
You must be logged in to post a comment.
Such a tasty dish! Thanks for the recipe.
This looks so inviting! Thank you.
Looks so delicious! Thanks for the recipe.