One of our good neighbours have given us lots of fresh, home grown, organic hot peppers. First time, I tried making Milagai Bajji and we all enjoyed the bajjis at home. But with the current load, I really wanted to consume the hot peppers in a different way, which can be preserved and be used for a longer period. Pickle would be the best option in this case. So, I made the Hot Peppers pickle which would be a delicious side pickle for rotis or rice.
Ingredients
Hot Peppers - 6 or 7
Lime Juice - Juice of 1 lemon.
Gingelly oil or Olive oil - 3 tbsp
Hing / Asafoetida - 1 Dash
Fenugreek Seeds / Vendhayam - 1/2 tsp
Mustard Seeds - 2 tbsp
Salt - To Taste
Method
- Wash the Hot Peppers, wipe them with a tissue and cut into small pieces and keep them ready.
- Roast the fenugreek seeds for a minute and grind them along with Mustard Seeds and transfer the powder into a bowl.
- Heat the Gingelly oil and when its heated, switch off the flame. Add Hing/asafoetida to the oil. Pour the oil on top of the grounded powder in the bowl.
- Add the Hot Pepper pieces also into the bowl along with some salt and lemon juice.
- Mix them well and store it in an airtight container. This pickle would be ready to eat after 24 hours.
- This tangy and spicy pickle would be a good side kick for rotis and especially for curd rice.
Tips /Variations
Don't make this pickle with old, dried hot peppers.
You can add dry red chilli powder if you want the pickle more spicy.