If you are pickling green chilies this way, make smaller amounts so it is over in about 2-3 weeks, or wait till the required sourness is achieved and refrigerate the pickle after this point, if something is left till then.
Mild jalapeno peppers are used for this pickle, but you can go ahead and use the hot jalapeno as well. Depends upon how hot you like your pickled chilies.
ingredients..
8-10 mild jalapenos
1/2 cup yellow mustard powder
1 tbsp mustard oil
2 tbsp table salt
procedure...
Wash and pat dry the chilies. Make a slit lengthwise and keep aside.
Powder the mustard and mix in the salt and mustard oil.
Mix the mustard powder and oil well to make a crumbly mixture.
Stuff lightly into the slit green chilies and bottle them. The chilies release their juice within 2-3 days and you would see a watery liquid in the bottom. Shake the jar once in a while so the pickling is evenly done. The pickle is ready after 2-3 days of pickling but keeps maturing for 2-3 weeks before getting too sour.
very very delicious and yummy mirichi ka sarso wala achar :) First time here and happy to follow :) Do chk my blog too :)
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When visiting Gurgaon and Delhi area a couple of years ago, had this pickle with Chole Bhature at some of the shops.
ReplyDeleteAnd have been on the lookout how to replicate the taste back in states.
This writeup was perfect and have now made and consumed three batches :). Planning to make fourth this week.
That's a wonderful thing to know. Thank you for letting me know that the recipe was helpful.
DeleteHi! Trying this recipe today. Just one question, does this pickle need to be kept in the sun for initial few days? Or is it okay to keep it in the room itself? :)
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