Green Chile Pickle

Time 20 minutes
Yields Makes 1 quart
Green Chile Pickle
(Bob Chamberlin / Los Angeles Times)

Combine the mustard seeds, asafetida and fenugreek seeds in a small skillet and toast over medium heat, stirring often, until very fragrant, about 3 minutes. Transfer to a spice grinder and grind to a powder.


Put the sliced chiles in a large non-aluminum bowl. Add the ground spices, turmeric and salt and stir to coat the chiles with the spices. Spoon the mixture into 2 clean pint jars, cap and set aside at room temperature overnight.


The next day, heat the oil to smoking in a small saucepan over medium heat. Pour slowly over the chiles in the jars; the chiles will sizzle and foam. Cap the bottles and set on a sunny windowsill or in a warm, dry spot in the kitchen for 1 day.


The next day, add enough lemon juice to cover the chiles. Cap the bottles again and set back on a windowsill or in a warm, dry place for 3 to 4 more days. Refrigerate and eat within 2 to 3 weeks.

This is a hot pickle. Try it with Indian dishes, steaks or as a spark for mashed potatoes. Brown mustard seeds, asafetida and fenugreek seeds are at Indian markets.

Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.