Andhra Green chilli Pickle, An authentic Andhra style recipe. Andhra is a state called for the hotness of spices, They cultivate so many varieties of chillies, Farming Chillies is a major role for the state.
Usually we all run away form spicy foods, If some one wants to check the real spice taste in their food, they should switch to Andhra menu. I have few blogging friends from Andhra, they really tempts their dishes with spice ingredient. Here the authentic taste comes from the mustard seed and form mustard oil, hotness of chillies and tanginess of the lemon will tickle everyones taste buds to increase their platter quantity.
I prepared this recipe for shhhhh cooking secretly, this month i was paired with Sharanya Palanishami of Sara’s Tasty bud. she gave me Lemon and chilli for the Andhra cuisines theme. we love the Tanginess and Hotness of the pickle.
Step by Step Picture Insturction
Wash and de-cap the green chillies, these are my key ingredients fro this recipe.
Chop green chillies, slice the Lemon and set aside.
Transfer the Chopped chillies to a glass jar
Take the Dry ingredients(Jeera, Mustard, Ajwain and fenugreek seeds in a dry mixer)
Coarsely powder them.
Add the pickle salsa to the Glass jar.
Squeeze the lemon juice, strain out the seeds and dust. Add salt and lemon juice to the glass jar.
Add Vinegar to the glass jar
Heat a pan with Mustard oil, temper with Hing
Add the hot taadka to the Jar. Mix them well and set aside for three to four days.
Green chilli Pickle/ Andhra Chilli pickle
Prep Time: 1o mins | Cook time: 2 mins | Serves: 100 gms
|Green chilli||12-15 nos/100 gms|
|Mustard oil||6-8 tsp|
|Hing- 1/2 tsp||Hing- 1/2 tsp|
|Mustard- 4 tsp||Mustard- 4 tsp|
|Jeera- 1/2 tsp||Jeera- 1/2 tsp|
|Ajwain- 1/2 tsp||Ajwain- 1/2 tsp|
|Fenugreek seeds||1/2 tsp|
- Wash and clean the green chilli, pat dry them in a kitchen towel.
- Chop the green chillies and transfer them to the Glass jar.
- Take Mustard seeds, Jeera, Ajwain and Fenugreek seeds in a dry mixer. Coarsely powder the mix and add them to the glass jar.
- Add Salt and filtered Lemon juice to the Jar with Vinegar.
- Heat a Pan with Mustard oil, temper with hing, Add this tadka to the Jar. Mix well and set aside for three to four days. Once the chillies are absorbed by the tanginess then they are ready to see with Parathas and Rotis.
- Shake the jar for first three to four days to spread the masala evenly.
- Adjust the salt to your taste.
- this pickle pairs with Roti’s and Paratha’s