Dal and rice is a meal that we eat on a regular basis. After some time, one can get a wee bit bored of the same old and need to spice it up a bit. Indian condiments are the best at it. We love pickles and chutneys and always have a couple of bottles lying around.

This pickle came to be for a rather strange reason. We came home one day to find that Aisha had discovered the magic of online grocery shopping. Considering that she rarely buys any groceries; she ended up buying large amounts of things we didn’t need and small amounts of those that we did! As you probably guessed already, 250 grams of chilies was something that we definitely didn’t need. So I called up my grandmother and after she was done laughing she told me what to do. After a bit of trial and error we have gotten the proportions perfect.

This pickle takes about five minutes of prep, and only 3 days of curing. It couldn’t get any better. It’s tangy, moderately spicy and ‘light’ and it’s never lasted for more than a week. Hope you love it as much as we do!

We start off by washing a whole bunch of green chilies. You’ll also need some vinegar, mustard and salt.

 

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Slit each chili lengthwise.

 

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Now the fun part, throw all the ingredients into a sterilized glass jar and shake-shake!! Once everything is combined, just leave the jar in the sun and shake it every now and then. Done!

Ingredients

  • 250g Green Chilies
  • 50g Mustard Seeds
  • 2tsp Salt
  • 2tbsp Vinegar
Wash the chilies thoroughly and slit each one in half length-ways. Wash the chilies once more.
Grind the mustard seeds to a fine powder.
Sterilize a glass jar in some hot water. Allow it to dry completely.
Fill the jar with the chilies and add all the remaining ingredients.
Shake the bottle till everything is evenly combined.
Place the bottle in the sun for 3 days, shaking it every now and then.
This pickle lasts for about a month, and even longer if refrigerated.