Bharwan Lal Mirch Achaar

Last week was one busy week! Not busy because of tedious work, but because of some fun times! :) I can say so, since my work is absolute fun - Pet sitting! But apart from that, it was a long weekend - The festival weekend and as some of you who follow my blog must have seen, i didn't post any Holi special. I was even too late to catch up with some of my friend's messages and wishes and posts which i did yesterday. We didn't have any plans to celebrate Holi, since we were just two of us, not too pally with neighbors except the "hi-hellos" and moreover had my pet-sitting bookings. 

Over the morning cup of coffee, me and hubby were just discussing about how Holi was played back home when we were kids. The preparations would start 2 days earlier with purchasing colours, pichkari, making balloons of coloured water, mom oiling hair and skin so the colours are easier to remove and playing in mud-water!!! We used to pull people out of their homes and colour them! And mom always used to make lip smacking Puran polis and Kataachi amti. Memories!!!

Then came a surprise!!! The bell rang and neighbours came with some gulaal and an immediate plan was made for a lunch-party!!! Sometimes we connect instantly with some people, and that's exactly what happened. The celebration extended to dinner and also to the weekend!!! So there was dahi wada, puran poli, kataachi amti, Khandeshi chicken, Mutter paneer, Mutton curry, Tandoori chicken and Chole Bhature!!!

All this cookin done in pajamas, and no photographs taken??!! There are reasons for it:

1. We were just 2 females to make all of this menu. So, by the time everything always got ready, we were too hungry to click photographs.

2. We were so enjoying the chit-chats and sharing the "About-me" with each other, that the thought of clicking a photograph didn't cross my mind at all.

3. The most important : Sometimes, it's best just to eat and enjoy the dish than style and photograph it. Don't you all agree? ( I am going to write a different post elaborating on this point soon)

So, i shall make all the stuff again and post pictures and recipes :)

Coming back to the post. As i have mentioned before about my love for Chutneys & Pickles , who would know it more than hubby dearest. So one fine day he comes home with 3 big red chillies and says, "See what i got, make something with it". This is his common trait. He would see some ingredient or vegetable or product and would get it home just to try something new. Not that i have to complain, infact i love it. Helps increase my knowledge about food stuff. So, while i was scratching my brains on how I should use the chillies, i received a whats- app image from a friend of her Green chilli pickle!!! Voila!!!! I knew what i had to do!!

This is one easy recipe and makes absolutely droolworthy pickle. I didn't have peeli sarson (yellow mustard seeds) with me, so i used the regular black mustard seeds.

Ingredients:

Big red chillies - 3

Chilli powder - 1 tsp

Dry ginger powder (sonth) - 2 tsp

Mustard seeds - 2 tsp

Fenugreek seeds - 2 tsp

Fennel seeds - 1 tsp

Salt - to taste

Turmeric - 1/2 tsp

Sugar - 1 tsp

Vinegar/lemon juice - 2 tsp

Asafoetida - 1/4 tsp

Mustard oil - 1 tbsp

Recipe:

Wash the red chillies and pat them dry.

Let them dry well under the fan or in sun for 1-2 hours.

Remove the stems and slit lengthwise one side vertically keeping the other side intact.

Put turmeric and little salt on the chillies and coat them well (also from inside).

Put it aside for about half an hour.

Now, dry roast the fennel seeds, mustard seeds and fenugreek seeds till they become brown and leave fragrance.

Grind them to a powder in a mixer grinder along with sugar.

Add asafoetida, chilli powder and dry ginger powder to this mixture.

Add the lemon juice or vinegar, oil and salt.

Mix it all well and fill the mixture inside the chillies.

Put the chillies in a dry sterlised glass bottle, cover with a thin muslin cloth and let it be in the sun for 4-5 days.

If you don't want to keep it in the sun, then you can add hot Mustard oil on top, cover the jar tightly and keep it aside at room temperature for a day or two.

Bharwan pickle is ready :)

Happy Cooking! :)