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Sauces and Condiments

Green Chile Pickle

Green Chile Pickle
Bob Chamberlin / Los Angeles Times

Indians love pickles. Vegetarian households invariably serve at least one pickled dish or relish at every meal. And even when there is meat on the table, there is usually also a pickle or two, particularly at special occasions. Part of ... Read more

Total time: 20 minutes, plus 5 days standing | Makes 1 quart
  • 3 tablespoons brown mustard seeds
  • 1 teaspoon asafetida
  • 1 teaspoon fenugreek seeds
  • 1 pound serrano chiles, washed and dried completely, then stemmed and thinly sliced
  • 2 teaspoons ground turmeric
  • 1/4 cup salt
  • 1 cup light sesame oil
  • Juice of 4 to 6 lemons

Step 1Combine the mustard seeds, asafetida and fenugreek seeds in a small skillet and toast over medium heat, stirring often, until very fragrant, about 3 minutes. Transfer to a spice grinder and grind to a powder.

Step 2Put the sliced chiles in a large non-aluminum bowl. Add the ground spices, turmeric and salt and stir to coat the chiles with the spices. Spoon the mixture into 2 clean pint jars, cap and set aside at room temperature overnight.

Step 3The next day, heat the oil to smoking in a small saucepan over medium heat. Pour slowly over the chiles in the jars; the chiles will sizzle and foam. Cap the bottles and set on a sunny windowsill or in a warm, dry spot in the kitchen for 1 day.

Step 4The next day, add enough lemon juice to cover the chiles. Cap the bottles again and set back on a windowsill or in a warm, dry place for 3 to 4 more days. Refrigerate and eat within 2 to 3 weeks.

Note: This is a hot pickle. Try it with Indian dishes, steaks or as a spark for mashed potatoes. Brown mustard seeds, asafetida and fenugreek seeds are at Indian markets.


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