I love this spicy green chilli pickle. My mother's been making this since forever. It's a quick to make pickle with ingredients easily available in your kitchen. This pickle is ready to eat as soon as you finish adding all the ingredients. You can keep it for a couple of days, if you like, to improve the flavours.
Make this one if you like your pickles spicy.
This recipe uses an almost equal quantity of ginger-garlic paste as the green chillies. This helps create a nice masala around the chillies. Cook the masala on a low flame as it burns easily. Once you add the chillies do not cook them. Turn off the fire and they will cook in the hot masala. Adding turmeric to the masala is optional - you can totally omit adding it. (I added it here).
250 gm fresh green chillies.
200-250 gm ginger-garlic paste
1 tbsp methi seeds / fenugreek
1/4th to 1/2 cup vegetable oil
1/2 to 1 cup vinegar
1 tbsp salt or according to taste
1 tsp haldi /turmeric (optional)
Wash and dry the chillies well. Once absolutely dry take the tails off. Chop into 1cm pieces. Keep aside.
Lightly roast the methi/fenugreek seeds in a small pan and grind into a powder. Keep aside.
Heat up the oil and add the ginger-garlic paste. Fry on low fire, stirring constantly, as this paste burns easily.
You need to fry it well to get the characteristic aroma.
When the paste is a light brown and the water has evaporated, add the chopped chillies, salt, turmeric and turn off the fire immediately. Do not cook the chillies. The heat of the pan is enough to cook them.
(NOTE: At this stage there will be some amount of ginger-garlic masala stuck to the bottom of the pan, but do not scrape this yet. When you add the vinegar, it'll all come off easily)
When this mixture cools down add methi powder and vinegar. Add a little vinegar at first, taste and add more if you like.
VIOLA!!! Your pickle is done!! You can eat it with your next meal!! Hope you enjoy this.