Chilli Pickle with Mustard Seeds in Mustard Oil Recipe

Name: Chilli Pickle with Mustard Seeds in Mustard Oil Recipe
Ingredients: 250 gm. mature fresh chillies, red or green; 150 gm. ginger, peeled and thinly shredded or finely chopped (optional); 2 tbsp. black mustard seeds (rai); 1 1/2 tbsp. yellow mustard seeds; 1/4 tsp. nigella/kalonji/kalaunji/kalowunji (Nigella sativa), dry roasted; 1/2 tsp. carom seeds (ajwain), dry roasted; 1/2 tsp. turmeric powder; Salt to taste (approximately 1 level tablespoon). The spice mix should taste quite salty.; 2 tsp. dry mango powder (amchoor) or dry pomegranate seed powder (anar-dana); 2 tbsp. mustard oil* for spice mix (mustard oil is the most commonly used oil for pickling in Northern India); 1-2 tbsp. mustard oil for topping*; *Mustard oil should always be heated to smoking point first and allowed to cool completely, before adding it to a pickle.

www.mamtaskitchen.com

This excellent recipe comes from my sister in-law's mum. She lived in Delhi and was a great Indian cook.

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Ingredients

250 gm. mature fresh chillies, red or green
150 gm. ginger, peeled and thinly shredded or finely chopped (optional)
2 tbsp. black mustard seeds (rai)
1 1/2 tbsp. yellow mustard seeds
1/4 tsp. nigella/kalonji/kalaunji/kalowunji (Nigella sativa), dry roasted
1/2 tsp. carom seeds (ajwain), dry roasted
1/2 tsp. turmeric powder
Salt to taste (approximately 1 level tablespoon). The spice mix should taste quite salty.
2 tsp. dry mango powder (amchoor) or dry pomegranate seed powder (anar-dana)
2 tbsp. mustard oil* for spice mix (mustard oil is the most commonly used oil for pickling in Northern India)
1-2 tbsp. mustard oil for topping*
*Mustard oil should always be heated to smoking point first and allowed to cool completely, before adding it to a pickle.