"Chilli & ginger pickle - Indian ishtyle :) "

Spices and India are synonymous to each other. From Kashmir to Kerala, India is too rich when it comes to spices. From world costliest spice 'Saffron' to black gold ‘Black pepper’ India produces almost each and every spice world knows. Yes, yes I’m in boastful mood and why shouldn't I?  My country India has a magnificent history of producing different variety of spices. You name it; we have it. Even the colonization of India started with the trade of spices only. 

Spices in Goa, India

Indian culinary culture is heavily influenced by various spices grown in the country. People love eating spices in their food. Each and every state has their own list of spice production and every house hold in India has their own stories and recipes to share. There are secret ingredients and recipes of Granny, running from the generations. People swear on their ‘Masale ka Dabba’ (spice box). 

Ok, no more spice tales :).What I’m telling you is a simple Pickle with chilli, ginger and mustard powder. Its hotness depends upon the type of chillies one uses in it and I love spicy. Mustard powder is strong and aromatic, which is bitter initially but when it starts blending with time it becomes tangy. I used powdered mustard, you can use paste too. We east Indians love mustard oil but you can use any oil like sesame oil, sunflower oil etc.

Ingredients

Green chillies – 200 gms

Slice of ginger – 50 gms

Mustard powder (yellow or black) – 4 tbsp (adjust as per taste)

Turmeric powder – 1 tsp (adjust as per taste)

Coriander powder – 1 tsp (adjust as per taste)

Red chilli powder – ½ tsp (optional)

Paste of garlic – 1 tbsp (adjust as per taste)

Salt - adjust as per taste

Mustard Oil – 4 tbsp (adjust as per taste)

Method

1. Wash chillies and slit them so that the spices can enter into it.

2. Take the chillies in a bowl, add ginger pieces, mustard powder, turmeric powder, coriander powder, red chilli powder, garlic paste. Sprinkle salt as per taste. Mix them well with help of a spoon.

3. Now transfer the chillies and all the spices of bowl in a glass jar.

4. Top up with oil and close the lid.

You can keep the jar in sun for 3-4 days till the mustard turns tangy, just remember to shake it well or add 2 tbsp of vinegar and start consuming immediately. But be aware that it’s too ‘Hot’. In fact, hotter the chilli, better will be the taste of this pickle :P



Enjoy!