Last Updated:
Green chilli pickle made as per the recipe given by Khushboo Choudhary of Sitamarhi enhances the taste, aroma and digestive power, with the right spices and oil doubles the taste of every thali.
SitamarhiPickles have been an important part of taste and tradition in Indian kitchens for centuries, Mango and lemon pickle is easily available in every home, but green chilli pickle holds a special place due to its pungency, sourness and desi tadka, Khushboo Chaudhary, a housewife from Sitamarhi, says that making good pickles starts with choosing the right chillies, Fresh, thick and bright green chillies not only make the pickle tasty, but also prevent it from spoiling for a long time, It is very important to dry the chillies completely after washing, because even slight moisture can cause spoilage of the pickle,
Khushboo Choudhary tells that the real magic of green chilli pickle is hidden in its spices. By lightly roasting mustard, fenugreek and fennel and grinding them coarsely, its taste increases manifold. In this, masala is prepared by mixing turmeric, salt and dry mango powder. Sometimes lemon juice is also added for mild sourness. By lightly slicing the chillies and removing the seeds, the spices get infused deep inside and each chilli tastes the same. Khushboo believes that patience and cleanliness are the biggest weapons while making pickles – even the slightest carelessness can spoil the taste.
Fragrance is what gives pickle its distinct identity
After filling the spices, the chillies should be kept in a clean and completely dry glass bottle. Khushboo Chaudhary says that the glass bottle preserves the taste of the pickle and also does not allow moisture to enter. If the chillies are pressed lightly and then frozen, the masala sets well. After this comes the phase of mustard oil – the life of pickles! By heating and cooling the oil, its bitterness is removed. Oil should be added in such quantity that the chillies are completely immersed, so that they remain safe and do not spoil quickly. Khushboo says that the aroma of good oil gives a distinct identity to the pickle.
Doubles the taste of food
By keeping the pickle in sunlight for 7 to 10 days, its color, aroma and taste get fully enhanced. Khushboo Choudhary advises to shake the bottle gently daily, so that the oil and spices can spread evenly. When the time is ripe, this desi green chilli pickle doubles the taste of the food – be it roti or paratha, rice or dal. Along with this, it also helps in increasing digestive power. However, due to its high spiciness, it should be eaten in limited quantities only. Overall, this pickle prepared as per Khushboo Chaudhary’s instructions proves to be a wonderful companion to enhance the taste of every Indian thali.
