Green Chile Pickle

Recipe Ingredients

3 tablespoons	45ml	Brown mustard seeds
1 teaspoon	5ml	Asafetida
1 teaspoon	5ml	Fenugreek seeds
1 lb	454g / 16oz	Serrano chiles
2 teaspoons	10ml	Ground turmeric
1/4 cup	59ml	Salt
1 cup	237ml	Light sesame oil
		Juice of 4 to 6 lemons

Recipe Instructions

Combine 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.

Wash chiles and dry completely; then stem and thinly slice. Put 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.

The 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.

The 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. Try this pickle with Indian dishes, steaks or as a spark for mashed potatoes.

This recipe yields 1 quart.

Each tablespoon: 18 calories; 283 mg. sodium; 0 cholesterol; 2 grams fat; 0 saturated fat; 1 gram carbohydrate; 0 protein; 0.14 gram fiber.

Source:
The Los Angeles Times, 08-21-2002

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