Monday, May 13, 2013

Green Chili Pickle-Maharashtrian style

Green chilies cooked with indian spices and lemon juice to make a delicious and tangy pickle

Since childhood I love pickles more then vegetables and always have some pickle with all my meals.But I avoid store brought pickles as they have a high sodium content,so I prefers to make my own pickles and stock different varieties of seasonal and yearly pickles and chutneys .My favourite among all  pickles is green chili pickle, so makes many varieties of chili pickles. I learned this chili choori pickle from a Maharashtrian friend of mine,so today sharing her version of making Maharashtian green chili pickle.
The  lemon and chili pickle and this maharshtrian chili pickle is my favourite ,and they are made in small quantity and used fresh,and the  stuffed green chili pickle is made for the yearly stock.


how to make green chili pickle


how to make hari mirch ka achar




INGREDIENTS-
  • Green chilies,chopped-250 gms
  • Coriander seeds,coarsely ground-2 tbsp
  • Rai kuria-1.5 tsp *
  • White vinegar-1.5 tbsp
  • lemon juice-1.5 tbsp
  • Turmeric-1/4 tsp
  • Salt-2.5 tsp
Tempering-
  • Cooking oil-3 tbsp
  • Fenugreek seeds or Nigella seeds-1 tsp*
  • Fennel seeds-2 tsp
  • Asafoetida-1/2 tsp
PROCEDURE-
  1. Wash and then wipe green chilies with a napkin.
  2. Chop chilies into roundals.
  3. Heat oil in a pan and add the tempering ingredients.
  4. When seeds become golden then add chopped green chilies and saute them for few seconds.
  5. Now add 1 and 1/4 tsp salt and stir fry on high heat ,till all the extra moisture evaporates.
  6. Remove the pan from the heat and let it come down to room temperature.
  7. In a bowl and coarsely ground coriander seeds,rai kuria,1/2 tsp salt,turmeric ,vinegar and lemon juice and mix well.
  8. Now add the chilies in the lemon juice mixture and mix properly.
  9. Transfer the pickle in a sterilized glass jar .
  10. Start using after a day so chili will absorb all the flavours,but can aslo use the same day.
  11. Stays fresh for 3 month in the refrigerator.
NOTE-
1-*You may substitute fenugreek seeds with kalonji/nigella seeds if you like the flavour and taste of kalonji.
2-*Rai kuria /Rai ki daal- are mustard seeds with the skin removed and then split/cracked or roughly ground and are yellow in colour,but you can also use coarsely ground black mustard seeds instead of rai kuria.
 




18 comments:

Priti S said...

Love this ...looks fab ...nicely done

Beena.stephy said...

Yummy pickle

Sowmya Madhavan said...

My favourite..

Wer SAHM said...

hot chilli pickle...mouth watering recipe...

Baljeet said...

Looks yummmsss Whtsa subsitute for RaiKuria??

radha said...

WIll make this some time. What is rai kuria?

Maayeka said...

@HiBaljeet and Radha
I have updated the post about rai kuria ,please check.

Kitchen Queen said...

I make this but don't wait for one day. Eat it same day.

nayana said...

mouth watering pickle . Todays post :http://nayanas-kitchen-kreations.blogspot.in/2013/05/dhokar-dalna-snc-challenge.html

Veena Theagarajan said...

this dish reminds me of great grandma

Raksha said...

This pickle looks good. I love it anytime.

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divya said...

Looking yummy and delicious! Tempting clicks too:)

kala said...

Hottt n yummyyyyyyy

sanjivni yatin said...

i love your recipes.....this pickle is my favorite..and i must try this...!!

kausers kitchen said...

Wow hottt pickle, looks delicious.

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Kitchen Queen said...

made once n today making it again adding carrt and ginger too. awesome recipe, thanks

sripriya kannan said...

Hot and yummy...i want to try this...u can also try tis.. green chilly pickle

lalit kumar said...

Your pickle recipe is so different and full of spices.
see @http://www.fazlani.com