A great and quick pickle that doesn't take much effort to prepare and goes great with most Desi meals! Perfect for chilli lovers (like myself!) 🙂
- 250 gm green chillies (the big and slightly mild variety)
- 4 tbsp husked and coarsely ground mustard seeds (Rai Dal)
- 1 tbsp ground fenugreek seeds or pickle masala
- 1 tsp turmeric powder
- 1 cup oil
- juice of 2 limes
If possible, wear disposable gloves whilst working with the chillies to avoid the burning sensation from the chillies.
Wash and pat dry the chillies. Cut them into chunks. Set aside.
Heat the oil until it is very hot. Turn off the heat and let the oil cool slightly for about 10 minutes then add the rai dal, turmeric and ready made pickle masala. Mix well and let this pickle oil come to room temperature. Then add the chopped chillies, salt and lime juice. Mix well.
Pour the pickle in a clean and dry glass jar. Set it aside for a day to mature. The pickle is then ready for eating and leftovers can be refrigerated for up to 2 weeks. Always remember to use a clean and dry spoon to scoop from the jar so as not to spoil the rest of the pickle.