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This delicious pickle is the favourite of my whole family and friends, especially my daughter Medha, her husband Vilas and my grandson Varun. I try making it for them every year or two. I got this recipe from my sister Kunda. I use parrot green chilli which are less spicy than normal Indian green chillies.
Credit for Recipe: Kunda Pai
Ingredients
Directions
Tips: The coarsely chopped chilli mixture should be chopped one handful at a time with salt instead of as a whole to get an even texture throughout; ensure you do not over-chop or blend it to a paste Fry the methi seeds well before you add rai because the cooking time on the rai is very quick or else the methi seeds will remain underdone
Divide both chillies into half
Take one-half of the light green chilli and one-half of the spicy green chilli and chop into even sized ½” pieces and keep aside
Take remaining one-half of light green chilli and one-half of the spicy green chilli and coarsely chop in chopper with 1-2 tsp of salt (see Tip Note below)
Mix the coarsely chopped mixture of chillies with the evenly chopped chillies and add the remaining salt, haldi and rai dal to it
Take 2 tsp oil in a pan and fry hing pieces in it till fragrant
Remove hing pieces and in the same oil add methi seeds and fry till lightly cooked
Add rai and cook till it makes light popping sounds which should be very quick
Remove from stove and powder hing, methi and rai together in a mortar-pestle
Add it to the chilli mixture and mix well
Taste to adjust seasonings
Put mixture in two bottles and add 3-4 tbsp lemon juice in each close them and keep it on the side to marinate for 2-3 hours
Heat remaining oil for 2-3 minutes and set set aside to cool
After the chillies have fully marinated for 2-3 hours, open the bottles and add more lime juice and do not mix; let the juice stay on top and let it slowly trickle down the mixture; some juice will remain on top. Keep aside for another hour.
After an hour add remaining oil; some oil will trickle into the mixture but there should be a layer on top
Leave pickle-bottles outside for 2-3 days before it is ready to be refrigerated
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