Tuesday, 7 April 2015

Oil Less Green Chili Pickle

Oilless Green Chili Pickle
This is one pickle which vanishes fast from the bottle as my whole family is very fond of it. I do not mind as it is very easy to, make and is very healthy. Green chilies have lots of vitamin C, Garlic, caraway seeds(Ajwain) are good for digestion and flatulence and again lemon is rich in Vitamin C and micro nutrients. The sour, hot and tangy taste makes it irresistible.

Preparation Time: 45 min
Maturing time: 7 days in summers
Serving: Makes 400gm. (approx.) pickle.

Ingredients Required For making Oil less Green Chili Pickle:
  • 250 gm. Fresh Green Chilies
  • 10 Lemons
  • 10 Pods of Garlic (optional)
  • 100 gm. Ginger
  • 2-3 Teaspoons Mustard seeds (I use yellow mustard but any other will do)
  • 2-3 Teaspoons Ajwain
  • 2 Teaspoon Turmeric powder
  • Salt to taste
Directions for making Oil less Green Chili Pickle:
  • Grind mustard seeds to coarse powder.
  • Wash green chilies and remove the stalks. Dry them with a cloth and cut to small pieces.
  • Wash and peel ginger. Dry under the sun to ensure all top moisture has evaporated.
  • Cut the peeled ginger to small size pieces.
  • Wash and dry the lemons. Squeeze the juice of lemons leaving two lemons for later use, and cut the lemon rind to long strips.
  • Cut the remaining lemons to small pieces.
  • Peel garlic and cut to long strips.
  • In a stainless container take
    • Green chili pieces
    • Ginger pieces
    • Garlic pieces
    • Lemon and lemon rind pieces
    • Ajwain
    • Mustard seeds powder
    • Salt
    • Turmeric and mix nicely.
  • Cover the container with the pickle mixture with a muslin cloth and keep under the sun for one day in summers and 2-3 days in winter.
  • Transfer the mixture to a clean dry bottle and cover with the lid tightly.
Pickle mauring under the Sun
  • Keep the bottle with the pickle mixture under the sun for 4-5 days and by the end of the week the pickle is ready.
Oilless Green Chili Pickle
Tips:
  • All ingredients should be dry before pickling.
  • Check for any rotten or stained part in garlic, chilies and ginger. It should be removed else the pickle will go bad.
Suggested Variations:
  • If you wish to make this pickle in rainy weather then 20 ml. of vinegar should be added to the mixture along with other ingredients. (I use apple cider).
  • 20-30 gm, Jaggery can be added to get the sweet, sour tangy and hot flavors.

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