Konkani Chili Pickle
A delicious, hot and sour green chili-mustard lemon pickle.
Servings Prep Time
25servings 50minutes
Cook Time Passive Time
20minutes 30minutes
Servings Prep Time
25servings 50minutes
Cook Time Passive Time
20minutes 30minutes
Ingredients
  • 250gm mild green chilies(hot green chilies for chili lovers)
  • 250gm small ripe lemons(or limes)
  • 100gm mustard seeds
  • 2gm fenugreek seeds
  • 100ml sesame oil(gingelly oil)
  • 2gm asafoetida powder
  • 2gm turmeric powder
  • 50gm powdered salt
Instructions
To prepare:
  1. Set a cast-iron wok on low heat.
  2. Tip in the lemons / limes and half of the oil (50 ml.).
  3. Roast slowly for 20 minutes, taking care to stir occasionally. Switch off the heat and let cool naturally.
  4. When cool, take out the lemons / limes, chop to pieces and set aside.
  5. Put the wok (together with the roasted oil at the bottom) aside for cooking the pickle later.
  6. Put the mustard and the fenugreek seeds into a cast-iron wok or a non-stick pan and set on low heat.
  7. Roast slowly for 10 minutes, stirring frequently to avoid burning and for uniform roasting. The mustard seeds will pop and you can enjoy the beautiful flavor of the roasted ingredients. Switch off the heat.
  8. As soon as the mixture is cool, transfer to the dry grind jar of your food processor and grind to superfine powder.
  9. Put the powdered salt in a pan and roast on high heat for a minute, taking care to stir all the time.
  10. Switch off the heat and set aside.
  11. Slit the green chilies lengthwise into halves from the tip to almost up to the stem and set aside.
To cook:
  1. Put the cast-iron wok containing the lemon / lime roasted oil on high heat. Pour in the rest of the oil (50 ml.)
  2. Tip in the chilies. As soon as the chilies are hot, turn down the heat and roast for 10 minutes, taking care to stir occasionally (if the chilies are quite fleshy, they may take up to 15 minutes).
  3. As soon as you can see silvery patches on the chilies, tip in the lemon / lime pieces, the turmeric powder and the powdered salt. Turn up the heat and stir, mixing thoroughly for a minute.
  4. Tip in the ground powder (mustard and fenugreek). Add the asafoetida powder and stir thoroughly again.
  5. As soon as the powders stick to the chilies and to the lemon pieces (this will take around a minute), turn off the heat and let cool naturally.
  6. When cool, transfer to an airtight, sun-dried jar. Your delicious Konkani chili pickle is ready to enjoy. Serve with hot chappatis, rotis or with freshly baked bread. Enjoy!
Recipe Notes

If you wish to store this pickle for more than 2 days, please refrigerate, as no preservatives have been used.