Stuffed green chilly pickle

 

Can an Indian meal ever be complete without good homemade pickle? I am talking of the kind, which is soaked in mustard oil and is so full of flavors that the moment the jar is opened you are enveloped in the heady aromas of all the spices and the pungency of the mustard oil.

It took me the longest time to start pickling myself; I was always so scared of the enormity of the whole process. But once you get the hang of it, you can pickle almost any vegetable. The first pickle that I successfully made was this stuffed green chilly pickle.

After many failed attempts and subsequent heartache, I have figured out the most common mistakes for pickles getting spoilt. First, it’s crucial to dry the vegetables well post washing them. I generally wash them at night and leave them spread out under a fan overnight.

Second, once your pickle is ready, immediately put it in an air tight container and ensure you never put a wet or used spoon in it. Using your fingers to scoop out the veggies is also a big no! I always cut the stalks off the chilies, to prevent any chances of spoilage. For some it might be a futile effort but trust me, it ensures a better success rate.

Lastly, always try to use the freshest and best quality vegetables available, remember, you are preserving the vegetables by pickling them so if the quality is not good it definitely would affect the taste and the shelf life. 

Stuffed Green chilly Pickle

1 Kg                                   Green chilies (big ones)   

50 gms                               Methi daana/ Fenugreek seed powder

50 gms                               Sauf/ Fennel seeds powder

50 gms                               Amchoor/ Dried mango powder

40 gms                               Rai / Mustard seeds, Coarsely ground 

50 gms                               Haldi/ turmeric powder

40 gms                               Garam masala (use a variant without coriander seeds) 

30 gms                               Red chili powder

500 gms                             Mustard Oil

150 gms                             Salt

1. Heat oil in a pan. 

2. Take out the oil in a bowl and cool.

3. Add all the masalas, except salt to the cooled oil and mix well.

4. Slit the chilies and fill up the masala paste.  

5. Sprinkle the salt over the chilies and mix lightly. 

6. Pour the remaining masala paste, if any, over the pickle.

7. Put in an airtight jar and leave aside for 10- 15 days. 

Serve as a meal accompaniment to spice up your meals......