Green Chili Pickle

I can be really pungent in my remarks. Tell me what would you have done in this situation.

He: I want to return the pay check. I have not given output this month.
(Fact is he has been slogging but results may show a little later. Thank God he has a sensible boss, who stopped him from doing it.)
Me: Slap my forehead. Takes me a min to say something. Why do you have to make things complex always? There is a kid to be taken care of and still in school.
He: There is no end to the aspirations and providing feed for that.
Me: There are the social responsibilities you are committed to.
He: Shrugs and yada yada...
Me: Misfit, I muttered under the breath!

Even if I am a green chili so be it. If only He realize that life cannot be romanticized and reality bites harder when decisions are impulsive. Don't I know, I have done things differently in life but I din't have any binding responsibilities then. I have learnt the hard way that there has to be a balance in our objective and subjective career and I myself have not been able to achieve it yet.

No metaphor here, come lets make a Green chili pickle out of real fresh ones atleast they will enhance a meal in the near future and the now pungent green chilies would taste good later.

Ingredients

250 gms Green chilies
3 tablespoons mustard seeds
1 tablespoon turmeric
1 teaspoon fenugreek seeds
1 teaspoon asafoetida
1/2 cup salt
1/2 cup oil
4 tablespoons of lemon juice


Lets get the powders done first. To start, dry roast the fenugreek seeds. Grind them in a dry grinder to powder. Add the mustard seeds to the same grinder and powder coarsely. Though most pickles ask for mustard dal or split yellow mustard, ground whole mustard too does no harm. I keep the skin of the mustard seeds too.

Then cut the green chilies into tiny pieces and transfer to a large bowl. Sprinkle on it the ground mix of fenugreek seeds and mustard. Add the turmeric, salt and asafoetida. Mix well. Keep aside.

Heat the oil in a kadhai/ wok to smoking point. Put off the heat. Let it cool completely.

Now mix the chilies and spices in the oil. Follow in with the lemon juice. Mix well. Store in clean container. This pickle is ready to eat in a weeks time.

Since the raw mangoes didn't arrive from Mumbai. I have not made any other pickles this year. I like pickles and chunda made only with Rajapuri raw mangoes and we don't get those here. If I do run out of pickle later this year, I plan to make my mother's sweet lemon pickle. If I make it will post it here for sure.

I've planned to make this green chili pickle last for 6 months but let see what will be the actuals.

Before I sign off let me say "I am proud of you Misfit" :) even though I don't agree.