Green Chile Pickle


3 tablespoons brown mustard seeds
1 teaspoon asafoetida
1 teaspoon fenugreek seeds
1 pound serrano chiles
2 teaspoons ground turmeric
1/4 cup salt
1 cup light sesame oil
Juice of 4 to 6 lemons


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.
Wash chiles and dry completely; then stem and thinly slice. 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.
The 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.
The 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. Try this pickle with Indian dishes, steaks or as a spark for mashed potatoes.
This recipe yields 1 quart.
Comments: Brown mustard seeds, asafetida and fenugreek seeds are found at Indian markets.
Yield: 1 quart
NOTES : Suvir Saran is a cooking teacher and caterer in New York who specializes in Indian cuisine and Stephanie Lyness is a food writer




1.0 servings


Wednesday, December 16, 2009 - 10:49pm


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