Hi guys, it's Srikant from Happy Bellyfish
and today we are going to make some chilli
pickles!
very easy to make and it's a great source
of Vitamin C!
turning these chillies, these fresh green
chillies into pickle
will reduce its spiciness and it will be something
that you can always eat
with any bread or your meal
So, let's get started!
So, to make this chilli pickles you need fresh
green chillies
you can store them for couple of months, so
you can make a lot of them
I'm going to make so many today
soak them for a few minutes, wash them and
then dry them
and ingredients are very simple - you'll just
need some mustard powder
some salt
some mustard oil
and some fennel seeds, so I'm putting some
fennel seeds to make it slightly sweeter,
to reduce its heat
so, we will start with chopping this stem
off, on the top
very little, not too much
I know it is a little bit too much hard work,
but trust me, the results will be so good,
OK, you can see now that I have cut the top
of the chilli
and here is all that's left
doing so you are also pick up chillies that
are not so good
now comes one more part, we make sure that we slit
the chilli this way
and then you just need to take the seeds out
if you think your hands are too sensitive
you can wear some gloves
don't slice it all the way to the top, else
the chilli will break open
we are not going to throw the seeds, we'll
actually use them for the filling
so it took me about 15 minutes, and I've slit
all the green cillies
now, we are going to make the filling inside
so we'll coarsely grind the fennel seeds
and we will add that to the chilli seeds that
we had extracted out of the chilli
we'll add some salt, two spoons
we'll add about 2 spoons of mustard powder
and in the end we'll add some mustard oil,
should be enough to make it into a thick paste
you can really roughly just dip the chilli
in,
you can just soak the chilli in the paste
that you have made
so you can take the chilli, dip it in the
sauce, and drive the paste into the slit
like this
so now I have mixed the filling well with
the chilli
and we will transfer it into a nice dry glass jar
I'll leave it for about two weeks
make sure that there is enough sunlight, it
may not be really warm or hot, but just don't
keep it in a very dark place
So we have bottled a fresh green chilli pickle
that we just made,
we will leave it for about two weeks,
and then it will be ready, crunchy and spicy,
but not just too hot
