|Red chili pickle|
Mazzitti variety of peppers are crisp bright red colored beauties, about 1 cm in diameter and 1 to 1 1/2 inches in length. They start off as green fruits and change color to bright red. They have a sun soaked flavour and are moderately hot measuring about 50,000 - 100,000 scoville heat units. Scoville is the standard for measuring heat in a pepper. So the green bell peppers are 0 scoville units and cayenne pepper is rated 35,000.
One of the best ways to preserve these is to make a pickle. This has been my absolute fave since childhood. With flavors that explode in the mouth like fireworks on New Year’s Eve. My girls just love it. This pickle keeps well for a long time so you can enjoy these beauties throughout the year.
|Mazzitti plant soaking up the sun in our backyard|
250 gm red chilies
1 1/2 tsp coriander seeds (धनिया)
1 1/2 tsp cumin seeds (जीरा)
1 1/2 tsp fennel seeds (सौंफ)
1/4 tsp fenugreek seeds (मेथी दाना)
1 tsp onion seeds (कलोंजी)
1/3 tsp turmeric powder (हल्दी)
1 tbsp dry mango powder(अमचूर)
2 tbsp salt
1/2 cup mustard oil (I used olive oil)
- Wash, dry and de-stem the chilies. Chop them roughly into small rings. Add salt and mix well.
- In a hot skillet lightly roast coriander and cumin seeds. Cool.
- In a dry grinder coarsely grind coriander, cumin, fennel and fenugreek seeds.
- Mix the ground spices along with everything else to the prepared chilies.
- Put the pickle in clean sterilized glass jar. Make sure the level of oil is till the chilies. If it seems less add a bit more.
- Place the jar in the sun for 3-5 days. After that you can store it in the refrigerator. Keeps for a year.