Fresh green chillies slit and packed in spiced mustard oil — the sharp, preserving table pickle of Uttarakhand present at every Pahadi meal throughout the year.
Ingredients
200g fresh thick green chillies — washed and dried completely
3 tbsp mustard oil — heated to smoking and cooled completely
1 tsp fenugreek seeds — coarsely crushed in mortar
1 tsp fennel seeds — coarsely crushed
1/2 tsp kalonji (nigella seeds)
1/2 tsp turmeric
1 tbsp salt
1 tsp lemon juice
Method
Wash green chillies thoroughly. Spread on a kitchen cloth and dry completely in the sun or with a fan for 1 to 2 hours.
Every drop of moisture must be removed — water causes the pickle to spoil within days.
Make a deep lengthwise slit in each chilli leaving the stem end attached.
Mix coarsely crushed fenugreek, crushed fennel, kalonji, turmeric and salt together in a small bowl.
Heat 3 tbsp mustard oil to smoking in a small pan.
Let cool completely to room temperature before using — never pour hot oil into a pickle jar.
Stuff a small pinch of the spice mixture into each slit chilli.
Pack the stuffed chillies into a clean, completely dry glass jar.
Pour the cooled mustard oil over them. Add lemon juice. Press down gently — the oil should cover the chillies.
Seal the jar. Keep in direct sunlight for 3 to 4 days, shaking once daily.
After 4 days the pickle is ready — the chillies will have softened slightly and absorbed all the spices.