Green Chili Pickle is served with Roti or Paratha in North India. I remember my friend in college who was from Agra used get to plain Paratha roasted in Oil, Sookha Aloo Sabzi and one single big Chili pickle for lunch. It used to be so delicious!
Time Required: 20 Minutes
10 Big Green Chilies
1 tbsp Rye / Mustard Seeds
1 tbsp Methi / Fenugreek Seeds
1 tbsp Saunf / Fennel Seeds
1 tbsp Aamchur Powder / Dry Mango powder
1 tbsp Coriander Powder
¼ tsp Turmeric Powder
¼ tsp Hing / Asafoetida
10 tbsp Mustard Oil – I have used Sunflower oil
3 tbsp Vinegar
4 – 5 tsp Salt
Wash and dry the Green Chilies. Make a vertical slit in the center of each chili.
For the pickle masala, grind Mustard, Fennel, and Fenugreek seeds and grind them coarsely. Mix the pickle masala with Aamchur, Coriander, and Turmeric powders. Add Salt and Vinegar and mix. If the mixture is too dry, add more vinegar. Stuff the Green Chilies with this mixture.
Heat Oil and let it cool. Pour the oil over the stuffed Chilies. Remove to a pickle jar. Keep this jar in the sun for few hours for 2 days.
Serve Stuffed Green Chili Pickle with your choice of Indian Bread.