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GREEN CHILLI PICKLE

I got a liking for North Indian Pickles during my college days. We had a few North Indian friends in our class, and we often shared our lunch boxes. They loved our Idli, Dosa, Sambar Saadham, Thayir Sadham & I fell for their Dokla, Theplas, Parathas, and least to mention Punjabi Katta Meetta Aam ka Achar, Aam Chunda, Methia Keri Athanu, Katta Meeta Nimbu ka Achar, Hari Mirch ka Achar etc., They would always have Rotis, Subzi and a Pickle and me being a Pickle lover use to fall head over heels for Roti & Subzi and especially along with the Pickles. Hari Mirch ka Achar or the Green Chilli Pickles were one among them. I feel quite nostalgic when I think about this scenario now.

Green Chilli Pickle, though this recipe is more or less my version of Pickle which suits my likes and preference. With a mish mash of Punjabi Chilli Pickle and South Indian style pickle, as I add Red Chilli Powder to the Pickle and use Gingelly oil instead of Mustard Oil. This version started during my initial days of trials with Pickling and I least had an access or knowledge for authentic versions of North Indian Pickles. But I have always loved to combine it up with Parathas or Chapatis and these Pickles are made just for me at home. Me being a Pickle lover and others at home even do not bother to take note of something like this exist in my pantry. So all those numerous bottles of varieties of Pickles lined up in my refrigerator is solely made "ONLY FOR ME."

I usually make these Green Chilli Pickle with the long variety of Green Chillies available in the local Market(Malaysia). The same variety is used for making Chilli Jeruk or the pickled Green Chillies in Vinegar which is a local favourite which is served along with Noodles & Fried Rice. These varieties are not that spicy in terms with normal Chillies and the native Chilli Padi available in Malaysia. But my first attempt with this Green Chillies were with Chilli Padi alias Kandhari Mulagu. The sole reason behind it was a big Kandhari Mulagu plant the white variety which grew as big as a bush and I had three big plants of the same variety and a few small basket full of Chillies. So, any extra produce available, gets converted into a Pickle in my kitchen.

This Green Chilli Pickle is spicy to the norms as I add Red Chilli Powder along with other ingredients in this recipe, but it is purely optional. Though the spiciness from the Green Chillies and Red Chillies are balanced and compensated with the addition of Lemon Juice and Jaggery. For any pickle, Mustard, Asafoetida, Fenugreek seeds and mainly OIL plays a major role. The type of oil used in a pickle is based on the region from which it originates. South Indian Pickles use Indian Gingelly Oil whereas, North Indian Pickles are laced with Mustard Oil. In this Green Chilli Pickle, the mustard seeds play the main part, imparting a wonderful flavour to this Pickle. We need to add more of crushed mustard seeds compared to other pickles. Another important ingredient for this pickle(any pickle as a matter of fact) is Oil. We should be generous enough while adding oil to Green Chilli Pickle. This will prolong the shelf life. The spice and oil play a significant role in the shelf life of the pickle.

This Green Chilli Pickle can simply be paired up with Chapatis, Roti, Batura, Methi Theplas, Mooli Roti, Aloo Paratha, Pudina Parathas, Spring Onion Paratha, Beetroot Chapati, Moong Dal Parathas, Gobi Paratha, Paneer Paratha, Matar Paratha etc.,

For more PICKLE Recipes, Click here...

Cuisine - North Indian(Punjabi)
Recipe Type - Pickle
Difficulty - Easy
Yields - 1- 11/2 Cups
Author - SM

Preparation Time - 20 - 30 Minutes
Maturing Time - 2-3 Days.

For NORTH INDIAN STYLE PARATHA RECIPES, Click here...

HOW TO MAKE GREEN CHILLI PICKLE

GREEN CHILLI PICKLE

INGREDIENTS :

For Green Chilli Pickle:

Green Chillies - 20-25 big variety Chillies
Salt - 2 Tablespoons
Red Chilli Powder - 2-3 Tablespoons(Optional)
Turmeric Powder - 1 Teaspoon
Asafoetida - 1/2 Teaspoon
Jaggery - 1/2 Teaspoon
Gingelly(Sesame) Oil/Mustard Oil - 1/4 Cup

For Pickle Spice Mix:

Yellow Mustard Seeds - 2 Tablespoons
Fenugreek Seeds Powder - 1/2 Tablespoon
Fennel Seeds - a Pinch
Coriander Seeds -1 Teaspoons

METHOD:

Sun dry the ingredients mentioned under "For Pickle Spice Mix" for a day or two.
Alternatively, can dry-roast the ingredients on a very low flame until dry and aromatic.
Dry roast the Fenugreek seeds, Fennel and Coriander Seeds on a low flame until it splutters and turns fragrant.
Once completely dry, grind the ingredients coarsely and keep it aside.
Slightly dry roast the Yellow Mustard seeds for a few minutes.
Coarsely grind or Crush the Yellow Mustard Seeds and keep it aside.
Meanwhile, wash the Green Chillies and pat dry them with a clean kitchen towel.
Remove the stalks, and cut the Green Chillies into two, then make a small slit through each portion.
In a large mixing bowl/jar, add the Green Chillies along with Turmeric Powder, Red Chilli Powder, Asafoetida, Salt and mix well.
Add Crushed Mustard Seeds & the coarsely ground Pickle spice mix, pour in the Lemon Juice and mix well.
Heat the Gingelly Oil/Mustard Oil until it reaches the smoky point.
Turn off the flame and allow the oil to cool down.
Now, gently pour in the Gingelly Oil/Mustard Oil into the Pickle and mix well.
Mix all the ingredients until well combined, add the Jaggery powder and mix well.
Adjust the amount of Salt if required.
Tightly cover the mouth of the jar and leave this in a cool, dry and dark place for about 2-3 days.
Mix the pickle every day with a clean and dry spoon(preferably a wooden spoon).
After 2-3 days, Green Chilli Pickle is ready to be used.
The Green Chilli Pickle is ready once the spice mixture is well infused into the Green Chillies.
The Green Chillies would have turned soft and tender, once the pickle is ready.
Store the Pickle in a clean and dry Glass/Ceramic Jar.
Green Chilli Pickle tastes great with Parathas, Chapatis, Roti, Batura etc.,
Can pair it up with Curd Rice too.

GREEN CHILLI PICKLE

NOTES:

The Green Chillies should be absolutely dry & moist free before cutting them for the Pickle.
Care should be taken while dry roasting fenugreek seeds. Do not burn them, which would totally spoil the taste of the pickle.
Adding Red Chilli Powder to the Green Chilli Pickle is truly optional.
Adjust the amount of Red Chilli Powder to suit your spice level.
Pour ample of Gingelly Oil/Mustard Oil to the pickle. This will prolong the shelf life of the pickle.
If you feel that extra oil should be added, once the pickle is made, Heat the Oil, cool it and then pour it over the pickle.
Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and mangoes.
A suitable method is to store them in a clean and dry, sterilized Glass/Ceramic/Porcelain Jars.
Always use clean & dry spoons while handling this Green Chilli Pickle.
Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle.
If stored properly, Green Chilli Pickle can last for a year or so.
The Pickle should be stored in a dry and dark place.
In humid climates, it is advisable to keep them refrigerated to avoid spoilage.

KALA JAMUN

If it is one sweet recipe that I would never ever get bored trying, then it is obviously Gulab Jamun. So, a good new variation to our good old Gulab Jamun - Kala Jamun. Along with the recipe, I was able to know the typical variations & differences of these Sweets. Gulab Jamun, Makkan Peda, Kala Jamun, Pantua, Lyangcha etc., though most of these sweets, at a look, can be deceiving and you would misinterpret it to be the same old Gulab Jamun (So is the popularity of a Gulab Jamun worldwide). They have slight variations in ingredients, taste, texture, flavour & taste.

Kala Jamun looks more or less so close to a darkened version of Gulab Jamun., but the Kala Jaam or Kala Jamun deserves appreciation on its own. These sugar dipped rounds made of khoya/paneer are, one of the most loved Bengali sweets and have captured a unique place in our hearts despite being considered as one of the variants of the Gulab Jamun just like the Pantua or the Ledikenni or the Lyangcha.

Gulab Jamuns gets its golden brown colour because of the sugar in the khoya and they are fried on a medium flame until it turns into light brown. But Kala Jamuns, on the other hand, get its distinct black or dark brown colour due to the sugar/sugar syrup added while kneading the dough. The sugar/Sugar syrup added while kneading the dough, caramelizes while frying and gives the Kala Jamun its dark colour. And Kala Jamuns are fried on a high flame for an extra bit of time which makes it crispier too. Traditional Kala Jaam recipes uses plenty of Sugar Syrup along with Khoya/Paneer/Chenna & All-purpose flour. Some recipes even call for adding a bit of cornflour while kneading the dough which makes Kala Jamuns extra crispier.

Tips to remember while making Kala Jamuns:

KALA JAMUN

CHENA:

Fresh Paneer/Chena yields you with a better texture.
You can use Paneer but freshly made Chena works better. Fresh Chena tends to retain some moisture.
Chena is nothing but fresh cheese curds that we get after curdling the milk.
For Chena, the process is the same as for making Paneer. But, just stop at the stage when the milk curdles. Drain in a muslin cloth, squeeze water and use in the recipe. You may need to curdle around One litre of milk for this amount of Chena.
Paneer is what we get once it is left to set.
Once you set it, then it’s called Paneer.

For How to make Paneer, Click here...

KHOYA/KOVA/MAWA:

Use soft Khoya for the recipe.
Sweetened Khoya also suits well for Kala Jamuns helping you to get the desired dark brown coloured Kala Jamuns.

For How to make Khoya/Mawa, Click here...

KALA JAMUN DOUGH:

We need a soft and smooth dough for Kala Jamuns.
Fresh Chena and soft Khoya helps you t get soft dough.
I didn’t add any milk while kneading the dough, the moisture from the Chena and Khoya was more than enough to knead a soft dough.

FRYING:

Fry Kala Jamuns on a medium-low flame.
What you need is evenly cooked and coloured Jamuns with a crispy exterior.
Frying them on a high flame can darken the Jamuns leaving the centres under cooked. And also it hardens the Jamuns.

SUGAR SYRUP:

For Kala Jamuns we need a bit of sticky syrup. To test the consistency, take the syrup in a spoon or a ladle and touch it with your fingers. It should be sticky if we slide it through our fingers.
The Sugar Syrup shouldn't turn into String consistency. The syrup should flow down when lifted & poured out with a spoon.
Make sure the sugar syrup is warm when you add the fried Jamuns to it.
Once you take the Jamuns out of the oil, immediately add them into the warm syrup. Do not wait for them to cool down.

For more GULAB JAMUN RECIPES, Click here...

Cuisine - Bengali(Indian)
Recipe Type - Sweet, Dessert
Difficulty - Medium
Yields - 10-12 Pieces
Author - SM

Preparation Time - 15 - 20 Minutes
Leavening Time - 5 - 8 Minutes
Cooking Time - 20 - 30 Minutes
Soaking Time - 2 - 3 Hours

For DIWALI RECIPES, Click here...