Hello, vegan lovers friends, and community, today I made some green chili pickles to bring to Norway. Now the temperature here is increasing, the humid atmosphere every day. The Indian summer started and migratory birds started flying towards to North so we. I started preparing my requirements for my kitchen in Norway. The pickle I made was not possible to prepare in Norway this is special chilies mild and locally grown organic. An item on the list to goes in check baggage.
Ingredients: 250 grams of green chilies 2 lime 1.5 tbsp salt 2 tbsp mustard. 1 tbsp hing/asafoetida 1/2 tsp turmeric 1/4 cup oil mostly mustard oil.
wash chilies thoroughly. and dry them using a kitchen towel.
make a cut in each chili.
here is A trick how to make a cut on chili, use a sewing needle, and with a sharp end just make a line on chili it is faster and without burning hands.
Sprinkle salt on cut chilies.
keep it aside.
Cut lime in halves.
Again new way to make lime juice more and no seeds.
Put 1/2 lime in muslin cloth I use old saree cloth, you can use cheesecloth.
Cover lime with a cloth.
Squeeze lime, twisting cloth, and you will get clear juice without seeds.
All juice came from the lime and remain peel and seeds.
Add turmeric.
Than hing/asafoetida.
Mix well cover and keep at least 6-7 hours better the whole night.
Next day make powder from mustard and add to chili mix.
In a pan heat the oil.
add hing into the hot oil
Pour cooking oil into chilies.
and my chili pickle is ready fill the box or jar and keep it for 2 days covered cloth on it. after two days fill jar or glass. Cover with a clean lid.
Serve with some snacks or with food.
Thank you.