Oil Less Green Chili Pickle/हरी मिर्च अदरक का अचार बिना तेल

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
• 2-3 Teaspoons Vinegar/apple cider
• 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.
• Vinegar 
• 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.

Pahari /Kumaoni Kheere Ka Raita (Cucumber and curd preparation)

Pahari Kheere Ka Raita

There are many ways of preparing cucumber raita; my favorite is Kumauni kheere ka raita. It has got a tangy taste and makes a very good accompaniment with all vegetarian as well as non-vegetarian dishes. In Uttarakhand though it is eaten with each and every meal but dry potato vegetable, puri and raita is the most popular combination. I can never forget the chill of December and hot aloo ki sabji, piping hot puri and raita served most lovingly by my dear mom. The smell and taste lingers till now. Try this raita I can assure you and your family are going to love it.

Preparation: Time 15 min.

Servings: 5 – 6 medium  helpings

Ingredients Required For Making Raita:

• 250 gm. Kheera (cucumber)

• 250 gm. Thick Curd

• 1 Tea spoon Mustard Seeds (Yellow mustard seeds are best for it)

• 1 tea spoon paste of green chili / finely cut green chili

• Salt to taste

• 1/4 Tea spoon Turmeric powder

• 1 Tea spoon powder of roasted Cumin seeds

• 1/2 Tea spoon Red chili

• Few sprigs of coriander leaves

Directions  For Making Kheere Ka Raita:

• Grind the mustard seeds with water into paste filter it and keep aside or make fine powder of mustard seeds.

Filtered Paste of Mustard seeds

Mustard Paste

• Wash and peel the cucumber.

Peeled Cucumber

• Remove the inner soft part with seeds.

Pulpy portion of Cucumber not to be used in Raita

•  Grate the remaining part of cucumber.

Center pulpy portion of cucumber removed

• Squeeze the water from grated cucumber and keep it aside.

Grated Cucumber

•  Beat the curd add grated cucumber to it and mix it.

Cucumber mixed in Curd

•  Add salt, turmeric powder, mustard seed paste / powder, green chili paste / finely cut green chili and mix nicely.

Green Chili, Mustard powder, Turmeric powder salt added to curd and cucumber

• Keep it aside for at least 30 min. for the flavor of mustard seeds to come out and give the tangy taste to the Raita.

• Take the raita in a serving bowl and decorate it with roasted cumin seed powder and red chili powder / any green herb of your liking.

• Wash and drain coriander sprig, cut finely.

• Garnish the decorated raita with the coriander leaves.

• Tangy raita with wonderful flavor is ready.

• Serve this raita with any type of meal it goes well with everything.

• Kumauni fare would be raita, aloo Gutuk and puri.

Pahari Kheere Ka Raita

Tips:

• Make sure all inner pulp with seeds is completely removed.

• Squeeze away as much water from grated cucumber as possible to get thick raita.

• Do not throw the water you get by squeezing the cucumber; use it for making dough of Roti / puri.

Suggested Variations:

• Radish or Potato can be used in the absence of cucumber.

• If radish or potato are used then they have to be peeled before grating and then boiled in salted water till they become soft and cooked.

• Cool after boiling then squeeze excess water  and then put into thick curd