There are many recipes for making green chili pickle. This recipe has a Rajasthani influence with the use of Gram flour and delicious when served with rice or roti.
Preparation Time : 10 minutes
Serves : 20-30 servings
Green Chili : 2 cups (cut into 1 inch pieces)
Mustard oil : 1 cup
Amchur / Dried Mango powder : 1 tablespoon
Salt as per taste
Jeera / Cumin seeds : 1 tablespoon
Saunf / Fennel seeds : 1 tablespoon
White vinegar : 5 tablespoons
Besan / Gram flour : 2 tablespoons
In a pan heat oil, add the Fennel and Cumin seeds and let it splutter. Add in the chilies and salt. Fry for 3 minutes and add the dried mango powder and Gram flour. Mix well and saute for 2 minutes. Turn off the flame and let it cool. After the chilies cool down, add the vinegar and store it in a glass jar or bottle.
This pickle can be stored for about a month and can be served with roti or rice.