marcha nu athanu.

માર્ચ નું અથાણું

pickled chili.

Ingredients:

  • 12-20 shishito peppers, or any green chili.

  • 1 tbsp yellow mustard seeds.

  • 1 tsp fenugreek seeds.

  • 1/2 tsp fennel seeds.

  • 1/2 tsp coriander seed.

  • 1/4 tsp turmeric powder.

  • 1/4 tsp asofetida powder.

  • 1/8 tsp msg.

  • 3 tbsp mustard oil.

  • 1 tsp lemon juice.

  • 1 tsp white vinegar.

  • kosher salt.

Equipment:

  • sterile jar/container.

  • tray w/wired rack.

Yield:

  • 12-20 pickled chillies.

Execution:

  1. prep chilis.

  • Remove the stem from the chillies and cut in half. (Optionally char the outside with a blowtorch.)

  • In a container, mix salt at 2% of the weight of the chilis. That's 2g of salt for every 100g of chilis.

  • Let sit at room temperature, covered for 6-8 hours, keep any liquid that leached from the chillies.

  • Place the chilies onto a tray lined with a wired rack, let air dry at room temperature for 12 hours, preferably in sunlight.

2. mustard tadka.

  • Grind the whole spices until coarse.

  • Heat mustard oil in a saucepan over medium heat.

  • Once hot, add the ground whole spices, cook until aromatic, cut the heat, add turmeric, and asofetida.

  • Let cool to room temperature.

  • Add the leftover chilli liquid, vinegar, msg and lemon juice.

3. mix chilies & tadka, ferment.

  • Combine the chillies with the masala, lemon juice, msg and vinegar in a bowl.

  • Place the chilies into a sterile container, apply a layer of plastic film directly against the surface of the chilies.

  • Let sit at room temperature, away from sunlight for 1-2 weeks or until they have reached your preferred acidity levels.

  • The chillies should lose their raw flavour and pungency and instead be replaced by acidity and umami.

  • Store in the fridge for 3-6 months.

  • Always serve at room temperature.

  • Make sure all of your equipment is sanitized properly before starting this recipe.