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Hot Mustard Chili Pickle

25 Aug

Ava Mirapakayalu.

Fresh green chiles that are tender but fat are chosen for this recipe. The green chiles are chopped up and soaked in oil having mustard powder. Once the chili is mature it can be served with steamed rice or with rice mixed with any sort of cooked dal.
Makes: around 1 Cup of Hot Mustard Chili.


Fat Green Chiles 2
Mustard Seeds 2 tbsps
Salt to taste
Sesame Oil 1/3 Cup

Method of preparation:

Wash and pat dry green chiles.
Remove stems and chop the green chiles into small pieces.
Use a spice blender to grind mustard seeds and salt into fine powder.

In a mixing bowl, add green chiles, mustard powder and sesame oil.
Mix thoroughly and pour into a clean and dry jar.
Leave it for couple of hours before using.
Serve hot mustard chili with steamed rice or with dal rice.
Notes: Choose the green chiles that are tender and fat that are not too hot like New Mexico Chiles.

Suggestions: If the chili is too hot, adjust the salt accordingly. If chili is not hot enough, make sure to use the seeds as well.
Variations: You can also toast the mustard seeds to minimize the heat level.
Other Names: Avapindi Lo Mirapakalu, Ava Mirchi,