
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:
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.