Green Chili Amla Pickle A Maharashtrian Style Pickle ...........
This is a very old recipe given to me by one of my neighbor. This pickle is prepared during Amla season and can be stored for some months.
Slit ½ Kg green chillies (not the spicy variety / less pungent one) and cut into 1 inch pieces. If the chillies are small sized, just slit it and keep it whole. Steam cook a dozen of Amlas for 10-15 minutes, cool and cut into pieces. They open up into florets nicely once they are steamed.
For the Masala : Take ¼ Kg Rai (Sasam) powder add, 50 gms of Methi powder and enough table salt to it and mix well. If Methi powder is not available you can add 2 tblsp of Methi fried in oil and crushed to to the rai mixture. Put the mixture in a wide stainless steel bowl and keep it ready aside.
Heat 1 cup of any refined oil, when hot, lower the heat wait for a minute and then add 1 tsp of haldi powder and 1-1/2 tblsp of of hing powder to it. When the hing melts remove and pour over the Rai mixture and mix well with the back of a spoon.
Add the above mixed mixture with the prepared chillies and amla and mix well. Fill the prepared pickle into a sterilized bottle leaving ¼ bottle space above. Squeeze out the juice of 10-12 lemons and pour it on top of the pickle into the bottle and cover with a tight lid. Leave it in a cool dry place to set for a week and then serve it with dosa, Idly etc.
** Note: The amount of chillies depends upon individual’s taste. You can adjust the amount of chillies as per your taste.