Pickles are an ancient way of preserving vegetables. Pickles are a good source of probiotics or good bacteria. Today in this video I will show 3 simple ways to pickle green chili and ginger. Pickles do not need to be refrigerated. However you can refrigerate to slow down the fermentation process.
Ingredients
2 tbsp of carom seeds/Ajwain/Vamu
2 tbsp mustard seeds
Salt for your taste
About 30 green chilies
About 3-4 inch piece of ginger
About 10 tsp of freshly squeezed lemon juice
2 tbsp of carom seeds/Ajwain/Vamu
2 tbsp mustard seeds
Salt for your taste
About 30 green chilies
About 3-4 inch piece of ginger
About 10 tsp of freshly squeezed lemon juice
Preparation
Coarsely powder the Ajwain seeds and Mustard seeds separately.
Cut the green chili lengthwise and separate them into 3 portions.One for each kind of pickle.
Cut the ginger also into long strips.
Squeeze the juice from fresh lemons or limes.
Coarsely powder the Ajwain seeds and Mustard seeds separately.
Cut the green chili lengthwise and separate them into 3 portions.One for each kind of pickle.
Cut the ginger also into long strips.
Squeeze the juice from fresh lemons or limes.
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Procedure
1. Take one portion of green chili into a bowl and add salt and Ajwain powder. Mix them well with hand so that the green chili will get coated with salt and Ajwain powder. Transfer them into a container.
2. Take second portion of green chili into the same bowl and add salt and Mustard powder. Again mix these well and transfer into another container. Here I am using a three compartment box, so that all three pickles will be in the same place.
These two kind of pickles will start fermenting from third day. Then green chili gets pickled with Ajwain or Mustard seed powder in the presence of salt. So you have to wait until third day.
3. For the third kind of pickle, take green chili and ginger into the same mixing bowl. Add salt and lemon juice and mix them well. Transfer them into a container. Stir them once everyday until they are pickled, so that they do not get mold.
This pickle can be eaten from the next day on wards. As it gets older, ginger and chili will get fermented more and get more tangy. They will be good for 3-5 weeks in the room temperature.
These pickles will be a good compliment when you make any king of dals.
Useful Tips
You do not need to refrigerate any of these pickles. However you can slow down the fermentation process if you refrigerate.
If you do not use enough salt they get mold. If it gets mold discard them. Do not eat the moldy food. So use enough salt. By using a good quality salt, like pink Himalayan salt, you will be getting a lot of minerals that your body needs.
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1. Take one portion of green chili into a bowl and add salt and Ajwain powder. Mix them well with hand so that the green chili will get coated with salt and Ajwain powder. Transfer them into a container.
2. Take second portion of green chili into the same bowl and add salt and Mustard powder. Again mix these well and transfer into another container. Here I am using a three compartment box, so that all three pickles will be in the same place.
These two kind of pickles will start fermenting from third day. Then green chili gets pickled with Ajwain or Mustard seed powder in the presence of salt. So you have to wait until third day.
3. For the third kind of pickle, take green chili and ginger into the same mixing bowl. Add salt and lemon juice and mix them well. Transfer them into a container. Stir them once everyday until they are pickled, so that they do not get mold.
This pickle can be eaten from the next day on wards. As it gets older, ginger and chili will get fermented more and get more tangy. They will be good for 3-5 weeks in the room temperature.
These pickles will be a good compliment when you make any king of dals.
Useful Tips
You do not need to refrigerate any of these pickles. However you can slow down the fermentation process if you refrigerate.
If you do not use enough salt they get mold. If it gets mold discard them. Do not eat the moldy food. So use enough salt. By using a good quality salt, like pink Himalayan salt, you will be getting a lot of minerals that your body needs.
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