Shimla Style Green Chilli Pickle!

Posted

March 10, 2015


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Khaṭta-Meetha-Teekha Green Chilli Pickle…Shimla Ishtyle, that will blow your senses away! A complete party in your mouth, this pickle will brighten your everyday meals from Paranthas & Dal-Chawal to Khichdi & Pulao…it tastes delicious with everything! I’ve even used it to cook tangy sweet n sour mutton…Mmmm! But then that’s a whole new recipe for another day! 🙂
Source Mala Aunty
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This pickle is also a beautiful way I get to connect with my wonderful boarding school days in Shimla! It was made by the nuns in the convent and the recipe was a closely guarded secret which they refused to share!
So imagine my happiness, when 18 years later… I stumbled upon this recipe at a friend’s place (her mom who is from Shimla also made it). One taste and I knew it was the same pickle! Best of all….this time, I even got the secret recipe!! 🙂

Ingredients
2kg hari mirch
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75 gms methi Dana
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75 gms jeera
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75 gms rai ki dal
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200 gms Salt
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500 gms sugar
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500 gms vinegar
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500 gms mustard oil
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250 gms garlic
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250 gms ginger
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And 2 heaped tsp haldi pwdr
PS: As I usually make 1/2 a recipe at one time, pics depict half quantities too!

Method:
Slice chillies thinly…
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and toss in salt.
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Soak jeera and methi seeds in water in separate bowls for an hour.
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Meanwhile, boil chillies in vinegar till they turn color.
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Drain and grind the jeera and methi seeds together till they become a thick paste using a few sprinkles of water.
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Take half of the oil and sauté the ground methi and jeera paste till it leaves oil.
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Also grind the ginger and garlic into a smooth paste.
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Use the other half of the oil to fry the ground ginger and garlic paste to a golden brown.
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Now mix both the masalas, sugar, haldi and the rai ki dal.
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Stir in the chillies and vinegar.
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Keep in sunlight for 2-3 days…ready!
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4 comments on “Shimla Style Green Chilli Pickle!

  1. March 10, 2016 Shikha

    What is rai ki dal…is their any substitue to it?

    Reply
    • March 10, 2016 parul jain

      Is rai ki dal as same as pisi hui rai
      And did u use normal sugar or brown sugar
      Ur recipes r awsum and ur detox schedule r grt

      Reply
      • March 11, 2016 ruchiairen

        It’s coarsely pounded mustard seeds which has the husk removed…so yellow in color. I use unbleached sugar. You can use regular sugar too!

        Reply
  2. March 10, 2016 Saadia

    Is rai kee daal …powder of rai?

    Reply

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