Mirch ka Achaar (Instant Green Chilli Pickle)

Ingredients:

1 Cup chopped green chillies (medium hot variety)
3 tsp coarsely ground oriental mustard seeds
1 tsp coarsely ground methi (fenugreek) seeds
½ tsp turmeric powder
2 tsp salt
1/8-1/4 Cup refined peanut oil
Juice of 2 limes

Method:

In a bowl first place the ground mustard seeds. Top with ground
methi seeds. Place the turmeric powder to a side. Heat the oil in a pan
till very hot. Pour over the methi seeds; it will gradually soak the
mustard as it spreads (and cools).

Wash, pat dry, and chop the green chillies. Once the spices have
cooled, add the chopped chillies, salt and the lime juice. Mix. Store
in a clean dry jar. Let sit 24 hours before consuming.

The hot oil treatment of the spices is a very important step –
something I wasn’t aware of the first time I attempted this pickle. And
the mustard in the pickle was a heady experience after a couple of
days, if you know what I mean. The tempering partially cooks the spices
allowing for just a mellow sharpness, and stops the mustard from
developing into a full sensory onslaught.

Use the lower amount of oil specified if planning to refrigerate the
pickle and consume within a few weeks. Use the larger amount of oil if
you need longer shelf life. It does not need refrigeration.

This pickle is best made in small quantities to enjoy the chillies
in their crispier state. Serve with any Indian meal, burgers, hot dogs;
it perks up breakfast paranthas too!