Sometimes I wonder why we Indians put so much effort in cooking food? I mean why can’t we have super quick food like veggies with dips or burgers with BLT or pickles with just vinegar & salt….I mean why for God’s sake we have to have a symphony in our food where all the ingredients have to play their part, in adjusted proportions! All for the love of tongue..I guess!
When I last visited Indian store, I got a lot of ready-made pickles.But very frankly I was very disappointed even with the best brands! The only one which probably I liked was Sanjeev Kapoor‘s Khana Khazana Red Chilli Pickle…even the others from same brand were just okay!After the disappointments ,I was forced to barge into the world of pickle making & with Las Vegas sunny days on my side…Viola…they came out ..delish! :) Ofcourse, after repeated consultations from my mom back in India!
- Wash the green chillies thoroughly & remove stems from them.Pat the chillies dry in paper towel and make sure all moisture is removed from them.This is absolutely necessary else the pickle will turn bad.
- Using a sharp knife , make a lengthwise slit in all the chillies but not all through. Next remove/scoop all the seeds and veins from inside of the chillies.Reserve these to be used for making the stuffing.[You can use round tip of your peeler to do so]
- Using a mortar& pestle coarsely grind the mustard seeds, fennel seeds and fenugreek seeds.