I think I have it with ALMOST all my meals, as a spread, as a dip ,in Devilled eggs too, I AM ADDICTED TO IT!!!, and so will you be once you make it :). This is my mom's recipe- she learnt to make it from a Tibetan couple during our stay in Mussoorie, this couple would make jars and jars of this pickle and eat it with EVERYTHING all through the long ,bitter winter in Mussoorie, and sometimes when it snowed and roads were blocked and no fresh vegetable was available, this pickle came to their rescue along with lentils for a satisfying, hearty meal. Green chilli~garlic pickle
- Green chillies-3 cups, chopped
- Vinegar/Lemon juice- 6 tsp.
- Mustard/Refined oil- 6 tsp.
- Salt-6 tsp. or acc. to taste
- Mustard seeds-6 tsp.
- Turmeric- 1/2 tsp.
- Garlic- 5 tsp. ,crushed
- Asafetida(hing)- 1/4 tsp.
- Red chilli powder- 3 tsp.
Wash chillies, keep for few hours under the sun or fan to dry thoroughly, then chop into 1/2 inch pieces.Heat oil ,add the asafetida, and let cool.Grind the mustard seeds, toss everything together except for the vinegar/ lemon juice. Transfer to a clean glass bottle/crock pot. Keep in the sun and next day add the vinegar/lemon juice.
Let the pickle "ripen" and sour up preferably 1 week, in the hot sun, make sure to stir frequently, Happy Pickling !
This pickle will definitely be relished by dear Zlamushka, I have gift- wrapped it up with a khadee worked (gold embossed) silk scarf, for her, since I wanted to send her a piece of India .
So THIS is my entry to your event-"a spoonful of Christmas" -http://www.burntmouth.com/2007/10/spoonful-of-christmas.html
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