When I posted this post, most of you have liked this chilli pickle along with the paratha I posted and some of you have even requested for the recipe.Actually this pickle is not prepared by me and this is prepared by my MIL. Do I need to say anything about Andhra people's love for Pickles?As she has spent most of her life in Delhi(almost more than 30 yrs) she has expertise even in North Indian pickles .Every year she will prepare a big batch of pickles for us which includes atleast 8-10 different varieties of pickles.This is one of the pickles which I brought back during my last visit to hyderabad.I have asked myMIL for the recipe and have noted it in my notebook to share the treasure with you guys. Even though hubby is not a big fan of Andhra pickles he likes all these North Indian Achaar's as they are less spicy, more tangy and the special flavor induced by mustard oil.It makes a good accompaniment for roti's,paratha's and sometimes we like to eat it even with simple curd rice.
1/2 Kg big Green chillies
1 Cup Mustard powder(raw)
100 gms Fennel seeds(Saunf)
3 tsp Fenugreek seeds(Methi)
1 tsp Turmeric powder
2 tbsp Amchur powder
1 Cup(spooned and leveled) regular salt
5-6 tsp of vinegar
Mustard Oil as required
- Wash the green chillies neatly and pat dry them completely.Make a slit in the centre lengthwise to all the green chillies.
- Dry roast saunf and methi separately until slight aroma starts.Do not over roast it.Cool them and grind it to a fine powder.
- In a wide bottomed vessel mix mustard powder,turmeric,amchur,salt to the above mixture and mix everything well until all the masala's are evenly incorporated.
- Now add mustard oil to the above mixture by mixing it constantly until the complete mixture is properly wet(do no add more oil now).
- Stuff the mixture into the slit green chillies and keep aside.Mix the remaining mixture into the green chillies and add mustard oil slightly more than the level of green chillies and keep it in air-tight containers or the traditional glass/porcelain jars.
- Add vinegar to it and mix properly.
- Keep the jars(covered with lid) in sun for 2-3 days.
Check out other North Indian style pickles recipes in my blog here: