There are numerous ways in which pickling is done in Indian cuisine. Pickling extends not only unseasonal availability but enhances the nutritive and digestive values of the fruit or vegetable. Among the many ways to pickle chillies is this recipe. For Kharachya Mirchya pickle longitudinally slit long green chillies in a tempering of asafoetida and turmeric. Additionally, crushed mustard seeds and some raw asafoetida, sugar and salt are mixed with the chilli along with lemon juice and stored carefully in a clean glass or ceramic jar.
© Pravin Masalewale, 2020