We as a family love pickles. We savor pickles with every meal, with breakfast, lunch and dinner. I had always watched my Mother make pickles and it always seemed cumbersome and tedious, what with the mixing of masalas, oil, chopping of vegetables and cooking them together and though I relished the ready stuff I had never ventured to try it out myself. So recently when my Mom-in-law told me this recipe of pickled chilies, I immediately tried it out and to my utter surprise the entire procedure took around 2 minutes. And what more this recipe doesn’t require the use of cooking gas. It’s made from the natural heat of the sun. With the chilies and the mustard flavor basking in the sun, the juices of both combine to lend a sun-kissed flavor and aroma
People who cannot eat hot stuff beware because this is a pickle made of chilies.
- Green chilies- 200 gm
- Mustard oil- 7 tbsp
- Mustard sauce/paste- 3 tbsp
- 2 lemons
- Salt as per taste
- 1 tbsp Sugar
Cut the chilies into small pieces. Mix all the above ingredients in a transparent jar. Add the chopped chilies and salt as per taste. Squeeze the lemons into it. Add a sprinkling of sugar for the hot-sweet effect. Cover the mouth of the jar with a linen cloth and keep it in the sun for 3 days before using it. The sunlight softens the chilies and the flavors creating an exquisite aroma and taste.