A quick concoction that you can make whenever you have a few extra chillies in your vegetable basket or in garden . Shelf life is good so you might like to make it in a larger quantity .
3/4 cup mustard oil
2″ piece ginger , ground
6-8 cloves garlic, ground with ginger
1/2 tbsp each cumin, fenugreek seed , mustard seed pounded
250 grams chillies , washed and chopped
1/2 cup vinegar
1/2 tsp turmeric powder
1/2 tsp salt or to taste
1-2 tbsp sugar
Wash and spread the chillies on a kitchen towel to dry. Once they are dry cut them in 1” pieces. Place in a bowl.
Put the oil in a microwave- safe dish and microwave at 100% power for six minutes. Drop in the ginger garlic and seeds, and continue to cook at the same level for 3 min more .
Add the chillies and cook another 2 min.
Add the vinegar , turmeric , salt. Cook at the same power level for 2 min or till the vinegar starts boiling . Reduce power level to 60% and cook another 6 min . Stir in sugar, dissolve and cook 2 minutes more .
Cool and bottle.
This pickle improves with keeping , as it sits you will notice that the oil will come up to the surface and thus help to preserve the pickle.
Choose medium spicy chili which are long and thick. I choose Indian green chillies thick one which we generally use for pickles and fritters.
If you are not comfortable with vinegar you can add juice of 3 lemon instead .Finish pickle within a week then.
Like all pickles make sure all the utensils you are using is dry. Sterilize the glass jar by boiling it in a hot water for a few minutes and let it dry completely before using it. This will increase the shelf life of the pickle.