This is the first time I made this pickle. And it tasted just like the pickle my sister-in-law sends us all the way from Jharkhand. So I guess it did turn out ok.
The pickle masala on its own tastes great; stuffed into mirchis it is divine.
Try some of the leftover masala (and there will be some leftover after stuffing the mirchis) with some cooked mung daal and steamed rice.
Try some of the leftover masala (and there will be some leftover after stuffing the mirchis) with some cooked mung daal and steamed rice.
Ingredients
3 tbsp amchur (dry mango powder)
2 tsp kalonji (nigella seeds)
2 tsp ajwain (bishop's weed)
1 tsp kala namak (black salt)
2 tbsp saunf (fennel seeds)
1 tbsp hing (asafoetida)
1 tbsp methi seeds, lightly roasted
½ cup black mustard seeds
10-12 mirchis (chillies), wash and de-seed. Save the seeds.
(ideally this pickle is made with red chillies, but I used regular jalapenos)
8-10 tsp mustard oil for the masala + 1/4 cup to pour over the pickle.
Method
In a spice grinder, coarsely grind the methi and mustard seeds.
Mix all the spices together. You could also mix in the saved mirchi seeds at this point.
Add the mustard oil.
Stuff the mirchis with the masala.
Store them upright in a glass jar.
Heat 1/4 cup mustard oil till it smokes, pour the oil over the stuffed mirchis.
Seal the jar and let it cook in the sun for at least 4-5 days. The more it stays in the sun the better it tastes.
3 tbsp amchur (dry mango powder)
2 tsp kalonji (nigella seeds)
2 tsp ajwain (bishop's weed)
1 tsp kala namak (black salt)
2 tbsp saunf (fennel seeds)
1 tbsp hing (asafoetida)
1 tbsp methi seeds, lightly roasted
½ cup black mustard seeds
10-12 mirchis (chillies), wash and de-seed. Save the seeds.
(ideally this pickle is made with red chillies, but I used regular jalapenos)
8-10 tsp mustard oil for the masala + 1/4 cup to pour over the pickle.
Method
In a spice grinder, coarsely grind the methi and mustard seeds.
Mix all the spices together. You could also mix in the saved mirchi seeds at this point.
Add the mustard oil.
Stuff the mirchis with the masala.
Store them upright in a glass jar.
Heat 1/4 cup mustard oil till it smokes, pour the oil over the stuffed mirchis.
Seal the jar and let it cook in the sun for at least 4-5 days. The more it stays in the sun the better it tastes.
This pickle goes to Sangeeta of Ghar Ka Khana, who is hosting Regional Cuisines of India: Bihar. The RCI food blog event is a brainchild of Lakshmi of Veggie Cuisine.
