The Indian Green Chilli Pickle can be made from less hot to extremely hot – it all depends on the types of green chillies used. The spices in this pickle impart an awesome flavor to the pickle, particularly the fenugreek. Though I am using gingelly oil in the recipe, it is quite common for many Indians to use mustard oil. This is readily available in most Indian grocery stores. The Indian Green Chilli Pickle makes a great accompaniment to curry dishes. I usually use it chopped in my fried rice or mashed with mayonnaise as a sandwich spread.
150 ml gingelly oil
200 g green chillies, cut into 1 cm thick slices
2 tablespoons urad dhal
1 teaspoon mustard seeds
100 g ginger
40 g garlic cloves
2 sprigs curry leaves
1 teaspoon fenugreek seeds
100 g tamarind mixed with 150 ml water and strained
50 ml rice vinegar
2 tablespoons sugar
1 teaspoon salt
- Heat oil and fry the chillies until it becomes bright green. Drain and keep aside.
- To the same oil fry urad dhal till golden brown. Add the mustard seeds and fry till it splutters.
- Add the ginger, garlic, curry leaves, fenugreek and half of the fried chillies. Saute till very aromatic. Turn off heat.
- Grind it coarsely.
- Put into a pan, add the rest of the ingredients and boil for 5 minutes.
- Turn off heat and leave it to cool before storing in a glass jar.