Mustard Green Chilli Pickle Recipe

Introduction

Embark on a flavorful journey through the vibrant tapestry of Indian cuisine with this exquisite Mustard Green Chilli Pickle. This recipe exemplifies the perfect harmony of fiery green chillies and pungent mustard seeds, blended with aromatic spices and a hint of sweetness from jaggery. Crafted with simplicity and authenticity, this pickle not only elevates the taste profile of any meal but also embodies the rich culinary heritage of India. Whether you are a seasoned home cook or a novice eager to explore traditional flavors, this pickle promises to be an irresistible addition to your pantry, bringing zest and spice to your everyday dishes. As part of the Love With Recipes platform, this detailed guide aims to provide you with an exhaustive understanding of each step, ensuring your pickle turns out tasting as authentic and delightful as possible.

Time

Preparation Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Needed Equipment

• Mixing bowls (preferably ceramic or stainless steel for durability and non-reactivity)
• Sharp knife and chopping board
• Measuring spoons and digital kitchen scale
• Sterilized glass jars or airtight containers (preferably with a wide mouth for easy filling and stirring)
• Spatula or wooden spoon (for mixing and tossing)
• Fine sieve or strainer (for draining excess water from chillies)
• Small bowl (to hold the drained chillies)
• Clean cloth or paper towels (for drying chillies thoroughly)
• Cooking gloves (optional, for handling spicy chillies safely)

Tags

• Indian cuisine
• Pickles
• Spicy
• Vegetarian
• Side Dish
• Vegan
• Gluten-Free

Serving Size

This recipe yields approximately 250 grams of pickle, serving about 4 people as a side accompaniment. Typically, a tablespoon of pickle per serving is sufficient to add a burst of flavor to your meal.

Difficulty Level

Moderate. While the process is straightforward, attention to detail during chopping, seasoning, and storage ensures optimal flavor and longevity. Familiarity with basic kitchen techniques such as sterilization and precise measurement will help achieve the best results.

Allergen Information

This recipe is free from common allergens such as nuts, dairy, and gluten. However, mustard seeds are a known allergen for some individuals, so caution is advised if allergies are a concern. Always ensure that ingredients like spices are sourced from reputable suppliers to avoid cross-contamination.

Dietary Preference

Vegetarian and vegan friendly. This pickle contains no animal products and is suitable for a variety of dietary needs.

Course

Side Dish / Condiment

Cuisine

Indian

Ingredients

Instructions

Step 1: Preparing the Green Chillies

Start by selecting fresh, firm green chillies. Wash them thoroughly under cold running water to remove any dirt, pesticides, or contaminants. Pat them dry with a clean kitchen towel or paper towels to eliminate excess moisture, which can cause spoilage during storage.

Once dried, use a sharp knife and a stable cutting board to cut the chillies into halves or smaller pieces, depending on your preferred spice intensity and presentation. Halving the chillies allows better infusion of flavors and makes the pickle more accessible for scooping and eating.

Place the cut chillies into a mixing bowl. Sprinkle a pinch of salt over them—this helps draw out excess moisture and enhances the spiciness. Toss the chillies well with your hands or a spoon, ensuring even coating of salt. Cover the bowl with a clean kitchen towel or plastic wrap and allow the chillies to rest for at least 30 minutes.

This resting period is crucial as it helps to mellow the harshness of raw chillies and initiates the process of flavor extraction. During this time, the chillies will release some of their heat and moisture, making them more receptive to the spice mixture you will prepare later.

After the resting period, drain any excess saltwater from the chillies. Use a fine sieve or strainer, pressing gently to remove moisture, and transfer the drained chillies to a clean bowl. Set aside while preparing the spice mixture.

Step 2: Preparing the Spice Base

In a separate mixing bowl, combine the mustard seeds, asafoetida, salt, jaggery, lemon juice, turmeric powder, and sunflower oil. This mixture forms the aromatic and spicy base that will coat the chillies and develop flavor over time.

Using your hand or a spoon, toss the ingredients together in a circular motion. The goal is to blend the spices thoroughly, allowing the mustard seeds to absorb the oil and flavors to meld. This process should take about 4 to 5 minutes, during which the mustard seeds will become fragrant and slightly softened, releasing their pungent aroma.

If you prefer a more uniform texture, you can gently mash some of the mustard seeds using the back of a spoon or a mortar and pestle before mixing. However, traditional recipes often favor a rustic, textured finish for a more authentic experience.

This spice mixture acts as the marinade and flavor enhancer for the chillies, so ensure all ingredients are well incorporated. Taste the mixture and adjust salt or lemon juice if needed to suit your palate.

Step 3: Combining Chillies with the Spice Mixture

Once the spice base is ready, add the prepared green chillies into the bowl. Using a spatula or clean hands, toss the chillies in the mixture until they are thoroughly coated. This step is vital to ensure each piece is infused with the spicy, tangy, and aromatic flavors of the marinade.

Allow the mixture to sit for another 5 minutes, giving the flavors time to penetrate the chillies. During this period, you can gently stir or shake the container to distribute the spices evenly, ensuring no chillies are left uncoated.

At this stage, taste a small piece of chilli and adjust seasoning if necessary. If you prefer a tangier pickle, add a few more drops of lemon juice. For a sweeter note, sprinkle a tiny bit more jaggery, balancing the heat and acidity.

Step 4: Storing and Maturation

Transfer the coated chillies and spice mixture into a sterilized glass jar or airtight container. Use a clean spatula or spoon to press down gently, removing any air pockets that might compromise preservation.

Seal the jar tightly and store it in the refrigerator or a cool, dark place. The pickle matures over time, and the flavors develop further if allowed to rest for at least 24 hours. For optimal taste, let it sit for 3 to 5 days, shaking or stirring gently once daily to ensure even distribution of spices and moisture.

As the pickle ages, the chillies will soften slightly, and the flavors will meld into a harmonious blend of heat, tang, and spice. The refrigerator storage prolongs shelf life, often up to 2-3 months, provided the jar is kept clean and dry during handling.

Preparation Tips

• Use fresh, firm green chillies for the best flavor and texture. Avoid chillies that are wrinkled or soft.
• Adjust the quantity of green chillies based on your heat tolerance; larger chillies or more chillies will result in a spicier pickle.
• Always sterilize your storage jars properly by washing in hot water and drying in the sun or oven to prevent bacterial growth.
• If you prefer a less spicy version, remove the seeds from the chillies before chopping.
• For a more intense flavor, you can lightly roast the mustard seeds before adding them to the mixture, which enhances their aroma.
• Ensure all ingredients are at room temperature before mixing to facilitate better blending and preservation.
• Customize the level of sweetness by increasing or decreasing the jaggery as per taste.

Nutritional Information

Tips and Tricks

• For a more pungent flavor, increase the quantity of mustard seeds or allow the pickle to mature longer.
• Use a mortar and pestle to crush mustard seeds slightly, releasing more aroma and flavor.
• Adding a pinch of fenugreek seeds can introduce a subtle bitterness that complements the spice profile.
• If you prefer a softer pickle, let it sit for a longer period, up to a week, before consuming.
• Experiment with different types of chillies, such as Thai or serrano, for varied heat levels and flavors.
• Store the pickle in small, sterilized jars to avoid contamination and extend shelf life.

Add-ons

• Finely chopped garlic or ginger can be added for additional depth of flavor.
• A dash of vinegar can be incorporated for extra tang and preservation.
• Incorporate other spices such as cumin seeds or red chili powder for variation.
• Use brown jaggery instead of white for a richer, caramel-like flavor.

Side Dishes

• Serve alongside steamed rice and dal for a traditional Indian meal.
• Pair with parathas or chapatis for a spicy, tangy accompaniment.
• Use as a filling or topping for sandwiches and wraps to add zest.
• Mix into salads for a spicy kick or as a condiment for grilled vegetables.

Improvements

• To enhance shelf life, add a small amount of vinegar or lemon juice during storage.
• For a more complex flavor, ferment the pickle for 1-2 weeks in a warm place before refrigeration.
• Incorporate dried fenugreek leaves (kasuri methi) for an earthy aroma.
• Use different oils such as sesame or mustard oil for a distinct flavor profile.

Save and Store

Ensure the pickle is stored in sterilized, airtight containers to prevent spoilage. Keep it refrigerated if possible, especially in humid climates. The pickle develops its full flavor after a few days of resting, so patience is key. Always use clean utensils when serving to avoid introducing bacteria that could spoil the pickle. Label your jars with the date of preparation for easy tracking of freshness and shelf life. Proper storage can extend the pickle’s usability up to 2-3 months or longer, depending on storage conditions.

FAQ

Can I use red chillies instead of green?

Yes, red chillies can be used for a different flavor and color, but they will alter the heat level and appearance. Green chillies provide a fresh, spicy zest, while red chillies tend to be milder or hotter depending on the variety.

Is this pickle suitable for vegans?

Absolutely. All ingredients are plant-based, making this pickle suitable for vegans.

How long does the pickle last?

Stored correctly in the refrigerator, the pickle can last up to 2-3 months. For longer storage, ensure jars are sterilized and airtight, and avoid contamination during serving.

Can I adjust the spice levels?

Yes. Increase or decrease the number of chillies or spicy varieties to suit your heat preference. Removing seeds from chillies also reduces spiciness.

Should I ferment the pickle?

This recipe is designed for immediate consumption but can be fermented for a week or two for a more complex, tangy flavor. Store in a warm place covered with a cloth during fermentation, then refrigerate.

Conclusion

This Mustard Green Chilli Pickle embodies the essence of Indian culinary traditions, combining fiery chillies with aromatic mustard seeds and spices. Its quick preparation and robust flavor make it an indispensable condiment for those seeking to spice up their meals with authentic taste. Perfect as a side dish or a flavor enhancer, this pickle offers a delightful contrast to bland dishes and elevates everyday eating into a vibrant experience. By following the detailed steps and tips outlined above, you can craft a homemade pickle that rivals store-bought varieties, all while enjoying the satisfaction of creating something truly special in your own kitchen. Remember, patience and proper storage are key to unlocking the full potential of this flavorful treasure. Enjoy the journey of flavor development, and let this pickle become a staple in your culinary repertoire, celebrated for its boldness and authenticity, exclusively at Love With Recipes!

References

Sources include traditional Indian pickle-making techniques and culinary guides, such as “The Art of Pickling” by Linda Ziedrich and “Indian Cooking Unfolded” by Raghavan Iyer, which provide foundational knowledge on spice blending and preservation methods.