I am off to Kolkata for a couple of weeks, so I had to clear my fridge before I leave my Delhi house. Well, everything was settled down, only a 250-gram pouch of ripe green chili was giving me trouble. I was not willing to store the chili in the fridge, nor could I leave it like that. They are beautiful, just can’t ignore them. Suddenly, this idea passed through my mind. A A couple of days back, I got to see this episode from Master Chef India where a contestant made this amazing recipe. What next? I had to make this green chili pickle recipe, namely Fried Mirchi Masala, the Master Chef style.
Let’s see how you too can prepare this in your kitchen.
Ingredients:
Green chilies – 250 grams
Cumin seeds (Jeera) – 1 Tablespoon
Coriander seeds (Dhania) – 1 Tablespoon
Fenugreek seeds (Methi) – 1 Tablespoon
Fennel (Saunf) – 1 Tablespoon
Mustard seeds (Sarso) – 1 Tablespoon
Carom seeds (Ajwain) – ½ Teaspoon
Nigella seeds (Kalaunji) – ½ Teaspoon
Roasted chickpeas – 2 Tablespoons
Asafetida (Hing) – ½ Teaspoon
Tamarind – ½ Cup
Jaggery – ½ Cup
Turmeric powder – 2 Teaspoons
Dry mango powder – 1 Tablespoon
Table salt – To taste
Rock salt – 1 Teaspoon
Mustard oil – 3 Tablespoons
Procedure:
Cut the chilies into halves or into the sizes you desire. Slit some of them from the middle.
Soak the tamarind and the jaggery in 1 cup of hot water and let the jaggery dissolve completely. Now, squeeze out the tamarind pulp. Sieve and keep the liquid aside.
Take a pan.
Dry roast cumin seeds, coriander seeds, fenugreek seeds, fennel, and mustard seeds.
Add roasted chickpeas and stir them too.
Now grind them coarsely.
Heat oil in a wok.
Add carom seeds and nigella seeds as tempering. Add asafetida too.
Now add the chilies.
Stir well.
Now add turmeric powder, the ground roasted masala powder, dry mango powder, and two types of salts.
Mix them well and let the aroma come out.
Add the tamarind and jaggery liquid at this stage.
Stir well until the liquid thickens up to no trace of water.
Cool it down completely.
Now your green chili pickle is ready to be stored in the fridge. Keep it in an airtight container.
Conclusion:
I think I should start a series of chutney and pickles on this webpage. But that’s quite in the future. Please let me know how you find this green chili pickle recipe. Trust me, it’s worth giving a try.
Enjoy!
Read other Recipes here.