A spicy, lip smacking, Rajasthani style crushed/pounded Indian green chili/jalapeno pickle with a simple mix of aromatic spices and lemon juice. This mix and enjoy kind of pickle is perfect with any meal – rice and dal or even as a side with parathas, rotis etc.
Course
Appetizer, condiment
Cuisine
Indian, Rajasthan
Keyword
Achaar, chili, Koota, Pickles
Prep Time15minutes
Cook Time2minutes
AuthorVanitha Bhat
Ingredients
3cupscrushed green chiliesmix of hot and mild green chilies; jalapenos and Serrano
1tablespoonsaunf/fennel seeds
2tablespoonsmustard seeds
1tablespoonjeera/cumin seeds
1teaspoonmethi/ fenugkreek seeds
1teaspoonhaldi/turmeric powder
Dash of black pepper powder
Lemon juice1 to 2 tablespoons
¼teaspoonHing/Asafetida Powder
½cupmustard oilheated to smoking point
Salt to taste
Instructions
TO PREPARE THE CHILIES:
Wash, drain and dry green chilies thoroughly.
Chop into roughly cut pieces and blitz in a food processor or crush in a mortar and pestle. Do not make it into too small pieces or paste.
Remove and set aside in a mixing bowl.
TO MAKE THE SPICE POWDER:
In a saucepan, dry roast the whole spices – 1 tablespoon fennel seeds, 2 tablespoons mustard seeds and 1 tablespoon jeera on medium low heat, stirring continuously until lightly roasted and hot.
Stir in 1 teaspoon of methi or fenugreek seeds and roast again for a few seconds.
Remove from heat and let cool.
Once cool, powder (to a fine or slightly coarse powder) in a blender jar or mortar and pestle.
TO MAKE THE HARI MIRCHI KA KOOTA (Crushed green chili pickle):
Add the spice mixture powder along with 1 to 2 teaspoons of fresh lemon juice, salt, ¼ teaspoon hing, 1 teaspoon turmeric powder, a dash or sprinkle of black pepper powder. Mix well.
Do a taste test and adjust the amount of lemon juice and salt to your preference.
Heat ½ cup mustard oil (or any oil you prefer, preferably odorless) to smoking point, cool slightly and add to the above mixture. Mix again.
Let sit for an hour or so and then enjoy with any meal!
It goes perfect as a side with any Indian meal be it rice, dal and a vegetable stir fry, along with chapattis, rotis etc. or even as one of the fillings in your sandwiches (yes, we do that too!).
Like any Indian pickle, this one too tastes better as you let it sit.
For a longer shelf life, it is always better to refrigerate it.
Enjoy and Happy Pickling and Eating!
Recipe Notes
Adjust the amount of spices according to personal preference. These amount I have given makes for a delicious pickle (made it many times already!).
The type of green chilies you used is up to you. We used a mix of more jalapenos (milder in spice level) with a couple of fiery Serrano peppers.
Always avoid moisture touching any Indian pickle. Use a dry spoon every time you scoop up some and make sure to wash and dry the chilies thoroughly before proceeding.