Indian Food is never complete unless it is accompanies by the extras like chatni, raita, papad, lassi etc. It’s believed that these foods help to balance the taste of food on your plate.
I often make fresh pickle by adding basic spice mixture to fresh chillies, carrots, mangoes or gunda ( called Bird Lime in English) . You can buy ready made spice mixture in the Indian grocery stores. However, I feel that mixing and grinding your own spice mixture always tastes great as it’s freshly made.
This Fresh Chilly Pickle is quick to make and tastes great with any meal.
- 1 tbls mustard seeds
- 2 tbls coriander seeds
- 1 tbls fenugreek
- 1 tsp fennel seeds
- 2-3 small sticks of cinnamon sticks
- 2-3 whole cloves
- 1-2 peeled cardamom seeds
- 1 tsp whole black pepper
- 1/2 cup of cooking oil (I used sunflower oil)
- 2 tsps turmeric powder
- 1 tsp salt ( you can add a bit more if you like more salt).
- 15-20 fresh green and red long chilies.
1. Grind the mustard seeds, coriander seeds, fenugreek, fennel, cinnamon sticks, cloves, black pepper and cardamom seeds
2. Transfer this to a mixing bowl and add the salt to the mixture.
4. Mix all the spices with a spoon and allow to cool.
5. Whilst the oil is cooling, prepare the chilies by washing the the chilies and cut them length wise. Leave the storks on the chilies.
8. Transfer the Fresh Chilly Pickle to an airtight jar and keep it in the fridge
9. You can start eating your Fresh Chilly Pickle from the second day and it should stay fresh up to a fortnight.
You may wish to try more pickle and condiment recipes on my blog:
- Carrot and Green Chilies Salad/Pickle with Mustard (Raita gajar marcha)
- Carrots, raw mango and green chillies pickle with mustard (raita gajar, marcha & keri)
- Pickled Ginger or ginger pickled in lemon, salt and turmeric
- Pickled Cabbage – Japanese style
- Aubergine Pickle
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