Fried Green Chillies Pickle

An East African relish, shared with me by my dear friend, Parin, when I was living in Muscat. Parin had served this spicy, tongue enticing delight with rice and meat - lentil curry (daal gosht). I usually serve this as a side relish with lunch and dinner meals, especially for those seeking an extra spicy kick. This pickle can be stored & refrigerated for 7-10 days.

 

 

Ingredients:

Green Chilies: 1.5cups; finely chopped
Garlic: 6-7cloves; crushed
Coriander Seeds: 3Tbsp; coarsely ground
Mustard Seeds: 2tsp; coarsely ground
Mustard Seeds: 0.5tsp; whole
Oil: 0.5cup (or more as required)
Curry Leaves: 6-7
Turmeric: 1tsp
Salt: to taste
Lemon Juice: 2Tbsp

Directions:

1. Heat oil in a saucepan at low-medium setting.
2. Add in whole mustard seeds & curry leaves.
3. When curry leaves start to sizzle, add in green chilies, crushed garlic, turmeric & salt. Stir to combine & fry for a few minutes.
4. Add in coriander seeds & coarsely ground mustard seeds. Stir fry for a minute or so.
5. Remove from heat & add lemon juice. Allow to cool.
6. Enjoy with meals.