Pickled Chili Peppers
This pickle is not for the fainthearted. It breathes fire, crunches with a bite, smells of abundant spices and tastes fantastic. This one cannot be compared to the pretty peppers soaked in vinegar and spice; they will get you teary eyed if you are not used to the heat, but will tantalize your senses – a very Indian Pickle.
Before I move on, I apologize for not visiting your blogs as frequently as I need to. Often times I am quick browsing the blogs when I am getting time, but not leaving a word. Sometimes I have to hit the “Mark as all read” in the reader, as the posts are accumulating beyond my time! So sorry about that. I need to attend to certain things, and after spending time with my kids and activities, there is just not enough time in the day. All the lack of time and energy is contributing to my slowed down blog, and the lousy photographs. But I promise I will come back in a few months time.
Here is big basket of peppers from my yard. I have never had so much hot peppers together in my home before. Pretty much at loss at how to use them, I posted the question in FB. I contemplated making Hot Green Chili Sauce with them and preserving them on the shelf until the next summer; but my situation has still not got better, and I am just about managing to make the daily meals for my family. I had to give up on the sauce, but one suggestion from the Facebook post stuck to me; pickle! Here is the recipe of a quick pickle with low shelf life. The pickle is supposed to be made fresh, may be a day or two ahead for the best taste. The heat mellows, the spices infuse and it is ready in few minutes.
Now let’s go “pick a peck of pickled pepper“…
Pickled Chili Peppers
Ingredients:
30 – 40 Hot Green Chili Peppers (Like Thai Bird), Slit or chopped into small pieces
For the Spices:
- 4 Teaspoons Whole Mustard
- 1/2 Teaspoon Fenugreek Seeds/Methi Seeds
- 3/4 Teaspoon Nigella Seeds/Kalonji
- 2 Teaspoons Fennel Seeds
- A pinch of Asafotida/Hing
- A little less than 1/2 Cup Lemon Juice
- 4 Tablespoons of Oil – heat it to smoking (I have used Mustard Oil; Sesame, or Peanut oil can be used too)
Preparation:Note: We like it spicy, so the seeds & the membranes of the peppers have been kept intact. If if do not dare to take the heat, use gloves & remove the membranes and the seeds of the peppers.
Lightly toast all the spices in a skillet, till fragrant. Take care that they don’t get overcooked; they will turn bitter. Cool them & dry grind all the toasted spices together.
Combine Hot Chili Peppers, spices, lemon juice & oil together. Toss well. Let it sit for at least a day for all the flavors to combine well.
Serve with Indian/Mediterranean Flat Breads, in Salads, Soups , in Burgers or as a side dish. I love mine as a side with couscous, bulgur, orzo, rice.
To Store: Refrigerate in an air tight non reactive container. Will stay good and fresh for up to a week. The fire mellows as it sits longer.
If you do not a very spicy pickle, pick some chili peppers which are low on fire. The spices with the fresh peppers still taste good without the extreme heat.
Related Posts:
Stuffed Jalapeno (Bharwan Mirch)
Stuffed Bell Pepper in Arrabiata Sauce
my mouth is watering just looking at it. I love anything with chillis and spicy hot. This has both. I am saving this recipe.
Awesome pic! The chillis look fiery hot. Must be really tasty!
spicy side….yummm. Recipe bookmarked
Beautiful pics. Is this really spicy?…looks good.
Aha … jhaal jhaal lonkar achar!! Kichu i bolar nei … mukhe jol bhore geche. 🙂
amar o tomar moton obostha … kono post korchi na … kono post dekhchi na …
Great pic, Soma!And it must be very spicy, huh?:P
Ohhhhhhh…am coming there Soma..thats awesome and bringing back whole lot of memories…
hey soma,
The chilli pickle made me nostalgic….I loved the Nilon and Bedekar’s brand chilli pickle…over the years the taste is long forgotten 🙁 now seeing the pics here …ummmm my mouth is watering and am craving for some dear 🙂
thanks for the recipe 🙂
TC
I recently made red thai chilli pickle. It is aging because we felt it is tooooo much spicy! U guys eat such a spicy stuff! Drooling, I will try ur recipe!
They really look delicious and “hot”!!!
mouth watering… looks delicious and hot.
Chillis look awesome! yummy and spicy!
That dish looks fantastic! I love spices and the flavor of chillies…
Cheers,
Rosa
Hot and spicy peppers looks fabulous!
Thats a fiery pickle Soma.Love the spices you have used -Perfect Indian pickle
What a great idea to pickle them! I love hot Indian pickle.
That is sure to get your tongue on fire. But looks fantastic. Just freeze the chilies whole Soma, they freeze well.
Hi Soma, Ami Sayantani, tomar page er akjon regular reader. tomar page er best jonish holo chobigulo khub professional. dekhlei khete ichche kore.
Lankar achar id too good. Jhal jhal lankar achar aar parota. ki bhalo combo habe. sotti dekhei jibhe jol asche.
Lankar bo(n)ta charie zip lock bag e rekhe dileo anekdin abdi bhalo thake.
I like them hot too! They look delicious, I’d love to cook with them.
Looks awesome! I am so bookmarking this for DH. He will be so happy with this recipe. I will bookmarked so many from your site, hopefully I will get to try them this ThanksGiving when we have 4 days off!
I can only drool at these pictures, as I have developed a sudden allergy towards chillies.hmm…
anyways gorgeous picture and recipes.I will pass it to my sister who is an ardent lover of chillies.
Soma , I love chilli pickle , another way my mom makes it.. its there on my website slits the green chilli and removes the seeds and then saute in oil and add a little less than 1/2 cup of tamarind paste. Now I want to go and make this 🙂 Hope you are doing much better now ,I know how it feels , the other I went bought two pairs of shoes , got tired of wearing skechers and brooks … I am suffering now … 🙁
Oh, this is such a daring thing :). Loved your recipe, and the pics are awesome. I have never made pickles successfully at home. The only time I tried making some mango pickles and had to dry them under the sun, but it rained continuously for 5 days and those mangoes turned black with fungus :(. Since then I left the idea of making pickles at home. But, this one is different, will try making it this weekend.
love ye photography!! beautiful!!
I’d just love one of these, tears and all 🙂
Oh my… I can feel my tummy churning already!
Wow, these sure look hot, can almost feel the spice in it…Great and lively pictures 🙂
Love pickles….can’t make 100’s of varieties like my Mom & MIL but there are only few(can count on finger tips) which I do make, this is one of them….& yes no doubt it’s hot & spicy…but tasty….hope u feel better soon…take care….
Fiery and hot! Looks very, very tasty. I love the bold color in the photos.
That looks seriously spicy! I do love spicy food, but not being used to it I have to be a little bit careful before I start crying at the table…lol… Don’t worry about not having time to visit the blogs around; I know how that feels lately! And there are more important things in life. Hope all is well for you!
Looks really spicy and yummy! Love the click.
Oh wow! I don’t think I could eat those peppers. But my dad and sister would be in heaven with them! LOL. I love the colorful pictures 🙂
Oooohhhhhhh love those Peppers Soma and you have got such a huge bounty, lucky you
My husband would love these pickled chilies! Will have to make those for him!
Looking at yr pickles remind me of another version – with sliced old ginger and palm sugar. An Indian Peranakan lady in Malacca (malaysia) shared that recipe a long time ago.
How great to have grown all these peppers! I’d love to try these. I do like spicy, so these look delicious to me.
These look lovely. I have eaten tis many times and is a favourite. Have bookmarked this to make soon.
I am trying to catch up with my fave blogs after a long time. 🙂