There are hundreds of varieties of pickles that are available off the shelf, but I have rarely seen a bottle of green chilli-ginger relish in a supermarket. This pickle, which is easy to make, acts as a digestive if taken in small portions.
Green Chilli Pacchadi
Ingredients: Washed and slit green chillies — 100 gm; Peeled and chopped ginger — 100 gm; Tamarind — 50 gm; Channa dal — 50 gm; Sesame seeds — 25 gm; Methi seeds — 25 gm; Black pepper — 1 tsp; Mustard — 1 tsp; Asafetida —1 tsp; Turmeric powder — ½ tsp; Cooking oil — 3 tblsp; Salt — 2 tsp.
Method: Soak the tamarind in warm water for an hour and extract thick pulp. Roast the sesame seeds and the methi seeds separately till they become golden brown. Do not add any oil. Grind the roasted seeds into a fine powder. Heat oil in a large pan and add mustard, channa dal, turmeric powder and asafetida. Add the slit chillies and chopped ginger and fry for a minute on slow fire. Pour the tamarind extract into the contents of the pan and add salt. Allow the mixture to simmer and then pour the sesame powder and the methi powder into the gravy. Cook well and keep stirring to prevent the mix from getting burnt. Once the ingredients are cooked, allow the pickle to cool and store it in an air-tight container.
Ingredients: Green Chillies — 250 gm; Methi seeds (roasted & powdered) — 50 gm; Salt — 50 gm; Sugar — ½ tsp; Asafetida — 1 tsp; Mustard — 1 heaped tsp; Cooking oil — 150 gm.
Method: Remove the stalks of the green chillies, wash them, wipe them dry and grind them into a fine paste along with the salt. Heat 2 tablespoons of oil in a pan and add the mustard and asafetida. Add the chilli paste using a spoon. Do not touch the paste with your fingers at any stage of cooking. Make sure that the gas flame is at ‘sim’ throughout the process of making the thokku. Add the sugar to the pan at this stage to retain the green colour of the chilli paste. Add oil — a little at a time — and keep stirring the paste till it is cooked. Add the roasted methi powder into the pan and mix the ingredients well before turning off the gas. Transfer the pickle to an air-tight glass bottle or pickle jar. You can vary the taste of the pickle by taking out a small portion which is to be served and adding a spoon of lime juice to it.
Ingredients: Small, round green chillies — 1/2 kg; Methi — 1 tbsp; Turmeric powder — 1 tbsp; Rock salt — 100 gm; Freshly set curd — 2 litres.
Method: Wash the chillies and dry them thoroughly in the sun. Then take a clean tapestry needle and pierce each chilli. Keep aside. Roast the methi seeds without oil and powder them finely. Churn the freshly set curd without adding water. Add salt, turmeric powder, methi powder and chillies to the churned curd. Keep the contents in an air-tight glass jar/ bottle for two days.
On the third day, mix the contents and spread the chillies on a large and shallow stainless steel plate and let it dry in the sunlight. In the evening, keep the contents covered and repeat the drying process till the chillies dry up thoroughly. After a week of sunning the chillies you can store them in an airtight container. Deep fry a couple of chillies at a time and serve as a side dish.