“Tarni Mirsange Nonche (Hari Mirch ka Achar/ Green Chilli Pickle)” … Uuuffff a spicy pickle to tickle taste bud senses …. Just a little bit of pickle served with lunch/ dinner goes a long way in enhancing taste buds. Nutritionist claim that recent studies show “Pickle” is a storehouse of minerals, vitamins and friendly bacteria … well, all I know is that a little bit served at the corner of your breakfast/ lunch/ dinner plate goes a long way in relishing this spicy condiment with dosa, idly, roti-sabzi, rice porridge (pejja), curd- rice etc. ... Yummilicious ….
** These are tough times the whole world is facing on for over 3 months now. The lock down is slowly being lifted and people are making the best out of the pathetic situations of the helpless people. Till date veggies were a scarcity in my vicinity, even now they are not available, but some people do bring them early in the morning and sell them off within an hour at not only exorbitant prices but also keep them packed in bulk and expect us to buy the whole lot whether we need it or not. Well, there is nothing we can do, but tolerate the injustice or just do away with it, but then to survive you need to go with the flow at times keeping aside your reservations. Today the veggie vendor was not ready to give me green chillies just a little bit but wanted me to buy all of the half kilograms. Being only 2 persons at home and also added on issue of my fridge too not being in good working condition, I tried telling him the same, but his attitude was sort of you take it or leave it, gone are the days of understanding I guess, now it is sort of jungle raaj/ not care attitude, Sigh.
** Well, I needed it and I also had just purchased some lemons, so bought the green chillies, went back to the lemon selling vendor and bought some more and came home and prepared this pickle leaving aside some green chillies for daily consumption. I have evens stored some in salt water as a testing for usage in scarcity times, which I will write about if successful. Till then do try this out if you like green chilly pickles like my hubby, though I myself do not relish this as I cannot tolerate much of spice level, but nevertheless tastes great. Also I have added in more masala to get more pickle and less chillies as they are very spicy too, you can reduce the same too, but trust me I always add in more masala content to the pickles so that you really can relish them with rice porridge, roti, dal-chawal, idly etc. conveniently. There many more pickle varieties with green chillies along with amla, just amla, raw mangoes etc. in my Blog, I am also sharing a common link at the bottom of this recipe, you may browse through the same and try out that which appeals to you and your family.
** If you have any query, please feel free to send me a mail or leave in a comment and I will try my best to get back as soon as possible. Do bear with lapse of time as due to the current situation, work is getting held up as accessibility to PC get curtailed. I am just going with the flow, praying that things improve soon and some luck strikes in, and this beautiful world created by God turns up to be a wonderful place to live again in love, peace and harmony for all of us. I have always had complete faith in God and I am sure he will cross us all to safety soon and this is just an unfortunate period that we need to tide through by standing beside each other and helping out to those unfortunate. The lock down periods are being cut down now and slowly things are opening up as community has to move on, but then the rise in cases have also gone up unfortunately and we have to be very careful. Stay Safe, Stay Blessed, Stay at Home and if you need to go out, do take necessary precautions.
** Here is my simple recipe for “Tarni Mirsange Nonche (Hari Mirch ka Achar/ Green Chilli Pickle)” … My Style ….
** Ingredients :
Green Chillies/ Hari Michi/ Tarni Mirsanga : 250 gms.
Coriander Seeds/ Kothimbir/ Dhania : 3 tblsp
Yellow Mustard Seeds/ Rai Kuria/ Sasam sola kallele : 3-4 tsp
Oil/ Tel : 4 tblsp (cooking oil/ I used saffola cooking oil)
Turmeric Powder/ Haldi Pitti : ½ tsp
Fenugreek Seeds/ Methi : 2-3 tsp
Fennel Seeds/ Saunf/ Badisep : 2 tsp
Hing/ Asafoetida Powder : 1 tsp
Dry Ginger Powder/ Shunti Pitti : ¼ tsp
Lemon/ Nimboo/ Limibiyo : 3 large sized
White Vinegar/ Sirka : 2 tblsp
Salt/ Namak/ Meeta : 2-3 tsp
** Wash and wipe dry the green chillies. There should be no trace of water. Cut them into ½ inch pieces giving slant cuts and keep them ready aside. Roast the coriander and fenugreek seeds separately and crush them to a coarse powder and keep it ready aside.
** Heat oil in a thick bottomed kadai, when hot, lower the heat and add in the methi seeds and fry for a minute till it become golden brown. Be careful and do not let the seeds get burnt or else it will turn bitter in taste on settling down.
** Add in the hing, turmeric powder and fry for a second and then add in the cut and kept aside green chillies and fry on high heat for 1 minute, now add in the salt and fry for another minute and then lower the heat to medium and keep frying for a few more seconds.
** Note : Stirring on high heat arrests the moisture in the green chillies within itself and is necessary to be done so as addition of salt also brings out some water from veggies. Do not overcook the chillies, we just need them just a little bit cooked, say for about maximum 2 minutes.
** Finally lower the heat, add ginger powder, coarsely ground fennel, coriander powder, the yellow mustard seeds and mix well. Keep frying on medium to high heat for a minute or two till there is no moisture left if any. Remove from fire and allow to cool.
** Once the green chilli pickle has cooled down completely add in freshly squeezed juice of lemons and the vinegar and mix well. Check salt content and add more if need now. Add in the prepared pickle into a clean sterilized glass jar and keep it aside for a day or two to mature well. You can give it a stir once or twice in a day for even spreading of the masala.
** “Tarni Mirsange Nonche (Hari Mirch ka Achar/ Green Chilli Pickle)” is done and ready to be served. You can serve this pickle after two days in which time it will have settled well and absorbed in the flavors too. Goes very well with roti/ teplas, curd-rice, dosa etc. However, do be careful about serving it to children as they may not be able to take in that spice level.
** Note : Yellow mustard or rai kuria/ rai ki dal are names of mustard seeds of which the outer skin has been removed and then turned into dal by splitting it. These are easily available in all grocery stores and used in preparation of many items like pickles and fish gravies.
** I am sharing a common link to all the “Pickle” posted in the Blog, you may browse through and try them out too ….
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