Chilly Pickle

I remember my aunt used to make this and I loved it.

I had a handful of long chillies going bad and decided I'll give my aunts chilly pickle a shot.

The pickle was an instant hit. The long chillies are not very hot so one of my "I don't eat spicy food" friend also loved it!

INGREDIENTS

• Long Chillies - chopped in chunks - 200 gms
• Lemon Juice from 1 lemon (include the pulp)
• Oil - 2 tbsp
• Mustard Seeds - 2 tsp
• Methi / Fenugreek Seeds - 1 tsp
• Hing / Asafoetida - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Salt to taste

METHOD

• In a heavy bottomed pan add oil. 
• Once its hot add the mustard seeds. After they sputter add methi seeds, hing and turmeric powder mix for 10 seconds and add the cut chilly.
• Don't let the spices burn. Make sure you keep the heat at medium or low.
• Saute the chilly till it is semi cooked. Especially if you want to start using the pickle straight away.
• Make sure that your windows are open and your exhaust fan is on because this might smoke up the house when the chilly is getting sauted.
• Add salt and lemon juice and saute for another 30 seconds.
• Don't heat the lemon juice a lot or it will start tasting bitter.
• The pickle is ready to use.

VARIATION / TIPS

• If you don't mind waiting a bit and you don't want to cook the chilly then turn off the heat after your add turmeric powder. Add the chilly salt and lemon juice mix well and put in a bottle and leave it for a few days it the chilly gets marinated.
•  Make sure that you give this bottle a good shake everyday so the flavours mix well.
• If you want to reduce the heat a further down then de-seed the chilly.