Instant Green Chilli Pickle

 

“Variety is the very spice of life, That gives it all its flavour”.
William Cowper

I invented this recipe when I wanted to have some spicy condiment with my lentils and steamed rice main course to glam it up. It”s kind of a cross between Hyderabadi green chilli gravy and traditional green chilli pickle. As I never had any hired help while raising my daughters and was always short of time, I created many such short cuts for myself to enjoy traditional flavours without having to spend hours in the kitchen. This recipe is oozing with flavour and gives a kick to any plain cuisine. Just thinking about it makes me salivate ! Enjoy !

For The Pickle:

25 pieces green chilli pepper ( choose according to the intensity of heat you can tolerate)

1/4 cup lemon juice
2 teaspoon salt or to taste
2 teaspoon cumin seeds
2teaspoons coriander seeds
2 tablespoon olive oil

This Is What You Do:

Wash and pat dry the chillies on kitchen towel. Make a slit (lengthwise) in chillies, scrap off the seeds and filament carefully with a teaspoon, without damaging the skin. Slightly crush the cumin and coriander seeds, roast them on a skillet for a minute, or till their amazing earthy aroma hits your nostrils. Add salt to the roasted seeds, mix and fill into the green chillies. Grease a pan with olive oil on low heat, spread chillies in a single layer in the pan. Pour lemon juice ,and sprinkle any remaining seeds and salt mixture over them. Cover the pan and let simmer on very low heat for 10-15 minutes or till the chillies are tender. Serve as a side with lentils, rice or meat mains. Chop them up and use to spice up sandwiches and burgers.

Easily lasts in the fridge for a week.