Green Chile Pickle
Green Chile Pickle
Rating: (1 rated)
Recipe Yield: Total time: 20 minutes, plus 5 days standing | Makes 1 quart
3 tablespoons brown mustard seeds 1 teaspoon asafetida 1 teaspoon fenugreek seeds 1 pound serrano chiles, washed and dried completely, then stemmed and thinly sliced 2 teaspoons ground turmeric 1/4 cup salt 1 cup light sesame oil Juice of 4 to 6 lemons

Step 1 Combine the mustard seeds, asafetida and fenugreek seeds in a small skillet and toast over medium heat, stirring often, until very fragrant, about 3 minutes. Transfer to a spice grinder and grind to a powder.

Step 2 Put the sliced chiles in a large non-aluminum bowl. Add the ground spices, turmeric and salt and stir to coat the chiles with the spices. Spoon the mixture into 2 clean pint jars, cap and set aside at room temperature overnight.

Step 3The next day, heat the oil to smoking in a small saucepan over medium heat. Pour slowly over the chiles in the jars; the chiles will sizzle and foam. Cap the bottles and set on a sunny windowsill or in a warm, dry spot in the kitchen for 1 day.

Step 4The next day, add enough lemon juice to cover the chiles. Cap the bottles again and set back on a windowsill or in a warm, dry place for 3 to 4 more days. Refrigerate and eat within 2 to 3 weeks.

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