Name: Green Chili Pickle recipe by Geeta Sachdev at BetterButter
Prep time: 5040 min
Cook time: 58 min
Total time: 5098 min
Yield: 6
Ingredients: 250 gram - Big Green Chilies; 200 grams - Dates; 2 teaspoon - Mustard seeds; 2 teaspoon - Fennel seeds; 1 teaspoon - Fenugreek seeds; 1 teaspoon - Yellow mustard seeds; 1 teaspoon - Cumin seeds; 1/2 teaspoon - Asafoitida; 2 tablespoon - Salt; 1 teaspoon - Chili powder; 1 teaspoon -Turmeric powder; 1 teaspoon - Coriander powder; 1 teaspoon - Ground whole spices; 2 tablespoon - Vinegar; 2 inch - Ginger (grated); 1/2 Bowl - Mustard oil

Ingredients Serving: 6

250 gram - Big Green Chilies
200 grams - Dates
2 teaspoon - Mustard seeds
2 teaspoon - Fennel seeds
1 teaspoon - Fenugreek seeds
1 teaspoon - Yellow mustard seeds
1 teaspoon - Cumin seeds
1/2 teaspoon - Asafoitida
2 tablespoon - Salt
1 teaspoon - Chili powder
1 teaspoon -Turmeric powder
1 teaspoon - Coriander powder
1 teaspoon - Ground whole spices
2 tablespoon - Vinegar
2 inch - Ginger (grated)
1/2 Bowl - Mustard oil

Instructions

Wash and pat dry green chilies with cotton cloth. Wash and deseed dates.
Cut them into julienne then dry in sunlight for 1 hour. Roast and grind all the dry masala.
Heat half the quantity of oil till it smokes and then let it cool on the counter. Add all grounded masalas with other dry ingredients in it.
Add vinegar, masala and oil in dates. Mix well and keep aside.
Slit all the chilies in middle with ends intact. Fill khajoor mixture in all the slits as required.
Put the remaining oil in the jar and place all the chilies carefully in it. Tie the jar with cotton cloth and keep it sunlight for 5 to 6 days.
Enjoy khatta meetha mirch ka achaar with rice, purees or parathas.

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