Stuffed Green Chili Pickle

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

Thick Green chilies /Serrano peppers- 350 gms
Fennel seeds-1/4 cup
Mustard seeds-2 tbsp
Fenugreek seeds-1.5 tsp
Coriander powder-3.5 tbsp
Mango powder-3 tbsp
Turmeric powder-1 tsp
Asafoetida-1/2 tsp
Salt-1.5 tbsp
Mustard oil-2 tbsp
White vinegar-1.5 tbsp

Instructions:

Wash and wipe the chiles well and then spread on a towel for some time to remove any trace of moisture . Slit from the middle lengthwise from top to end part and take care not to cut into two parts. You can remove the seeds from the chiles to make it less spicy.(optional)

Grind mustard and fenugreek and make a powder. Coarsely crush fennel seeds. In a big bowl add all the spices,vinegar and 2 tbsp oil and mix well. Stuff this mixture in the chiles.

Now put the stuffed chiles in a sterlized jar . Heat 2 tbsp of mustard oil and then let it cool down completely,then pour over the chiles. If possible keep the jar in sunlight daily for few hours and Start using after 4-5 days. Serve with rice and any Indian bread of your choice.

Note-
1-The pickle stays well for minimum a month but If you are making the pickle in large quantity then add enough oil to cover the pickle till the rim for a long shelf life .
2-Quick version-You can chop the chiles in roundals and then mix all the ingredients in it and fill in the jar.
3- Can substitute vinegar with lemon juice.

From maayeka.blogspot.ae