The other day I was in a pickling mood and made two pickles. This post has the recipe for one of the pickles, will post the other recipe too, soon. This is a fairly pungent pickle, which can be had within a week.
30 green chillies,
20 small garlic cloves,
2 inch piece of ginger,
1 ½ tbsp fennel seeds,
1 tbsp mustard seeds,
1 tbsp fenugreek seeds,
1 tbsp dry red chilli seeds,
1 large pinch of asafoetida,
1 tbsp salt or to taste,
3-4 tbsp raw mustard oil
Dry roast the mustard seeds, fennel seeds, fenugreek seeds and red chilli seeds separately. Grind to a coarse powder.
Chop the green chillies into bite-sized pieces. Slit the garlic cloves longitudinally.
Peel and julienne the ginger. Combine all the ingredients except the mustard oil. Bottle in a sterilized glass jar. Let this stand in the sun for at least 2 days. On the third day pour the raw mustard oil over it.
This can be consumed in week’s time. I think it will store well for about a year if there is always a layer of oil over the pickle, I haven’t been able to test this though as it is consumed within a month at my place.