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Green chillies are easily available across the globe and in many places are used as a spice in the food. It makes the preparation hot, tasty, and enjoyable especially for those who are habitual of eating green chillies.
Green chillies are available in the market into mainly two sizes - small and big. Generally the smaller are very hot while bigger are slightly hot or sometimes not hot at all but have the characteristic flavour of chillies.
For this quick pickle we have to use bigger sized green chillies.
About green chilli
Green chilli is a common item used in Indian cooking. It is easily available in the market in abundance.
The history of green chillies is also very interesting. About 5000 BC ago they were cultivated in Mexico region. From there it spread to the whole world through the explorers and seafarers who used to wander on the high seas in search of new lands.
Green chillies were introduced in India about 700 years back and today they are an integral part of Indian cuisine. It will be interesting to note that today India in exporting a good amount of green chillies as well as red chillies to various countries.
Green chillies are containing many nutritional items like Vitamin C, Magnesium, Vitamin A, Calcium, Potassium, and Iron. They are good for our health in various ways.
The quantity of the following ingredients is sufficient for 2-3 people for 4-5 days. Being a pickle it is spicy and hot and hence one serving is hardly a piece of green chilli alongwith 1 tsp of mixed spices once the pickle is ready.
Preparation time is about 20 minutes.
- Green chillies (big) - 8 Nos.
- Garlic cloves - 6 Nos.
- Tamarind paste - 1-1/2 tbsp.
- Fenugreek seeds - 3/4 tsp.
- Asafoetida powder - 1/4 tsp.
- Mustard seeds - 1/2 tsp.
- Fennel seeds - 1 tsp.
- Coconut powder - 2 tsp
- Salt - 1 tsp or as per taste.
- Cooking oil - 2 tbsp.
Wash and drain the green chillies. Now cut them in 2 to 3 inch pieces. It is optional to use the seeds of green chilli in the pickle. So the seeds can be removed and discarded. In fact removing seeds from green chillies generally makes them less hot.
Take a pan and put Fenugreek seeds, Fennel seeds, and Mustard seeds in it and on low heat roast them for 3-4 minutes. Grind them to a coarse powder and keep aside.
Keep the pan on medium heat and pour cooking oil in it. When it starts slightly smoking then add the coarsely ground spices to it. Also add asafoetida powder, coconut powder, garlic cloves and salt. Reduce the heat to low and saute and mix using a spatula for 2-3 minutes. The spices will start giving their characteristic flavours.
Now add tamarind paste and green chilli pieces and cook in low heat for about 2-3 minutes. Remove the pan from heat and let it cool.
The pickle is ready. It will remain preserved for some time due to tamarind which acts like a preservative agent say for 10-12 days.
Keep it in a glass jar with a lid. It is advisable to consume it within a week or two. It is also suggested that it should be prepared in less quantity only for 1 to 2 weeks consumption whenever required.
A piece of this pickle with 1 tsp of the associated spices is sufficient as a serving. However if chillies are more hot then a lesser quantity would suffice.
- If tamarind paste is not available then soak some dry tamarind for a few hours in water and then remove the seeds and grind it to a paste by adding a little water.
- The taste of fennel seeds may not appeal to everyone and in that case it can be skipped.
- If green chillies are not available then same spices can be used to make some other pickle like adding more garlic cloves and then that becomes garlic pickle or adding ginger pieces and that becomes ginger pickle.
- The only source of calorie in this preparation is the cooking oil. So calorie concious people if so desire can reduce the amount of cooking oil from 2 tbsp to 1 tbsp.
Quick chilli pickle is an easy to make recipe and it can be consumed in little quantity during the main meals or snack times. In many situations this pickle can substitute the hot sauces and chutneys.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2022 Umesh Chandra Bhatt