Sweet and Sour Green Chili Pickle
Green chili is pungent and spicy in taste, which is why many people don't like to eat it. However, to reduce its spiciness, make and eat this delicious sweet and sour green chili pickle and enjoy its zesty flavor.
Ingredients
- Green chilies - half a kilo
- Vinegar - 2 cups
- Tamarind - 200 grams
- Sugar - 250 grams
- Mustard oil - 250 grams
- Cumin seeds - 1 tablespoon
- Fenugreek seeds - 1 tablespoon
- Ginger - 20 grams
- Turmeric - 2 small spoons
- Salt - 50 grams
Method
- Wash and wipe the green chilies and dry them under a fan for 15-20 minutes. If the chilies are large, cut them into pieces. Otherwise, just make a slit in the middle of the whole chilies.
- Soak the tamarind in vinegar for 5-7 minutes, boil it on low heat for 5 minutes, let it cool, and then strain it to extract the pulp.
- Dry roast the fenugreek seeds on low heat. When the fenugreek is lightly roasted, add the cumin seeds and roast until they turn light red. Once cooled, grind both finely.
- Peel and finely grind the ginger. Heat the mustard oil in a pan and sauté the ground ginger.
- When the ginger turns golden brown, add the cumin and fenugreek powder.
- After sautéing for two to three minutes, add turmeric and salt.
- Finally, add the tamarind pulp and sugar and cook for 10-15 minutes, stirring continuously.
- Now add the chilies and cook them on low heat, stirring continuously, until the chilies soften. If the pulp seems too thick, add a little more vinegar.
- Remove from the heat, let it cool a bit, and then fill it into clean and dry jars.
- This sweet, sour, and spicy chili pickle is ready to be eaten immediately.