Green Chilli Sandage Recipe

Sure! Here's a recipe for Green Chilli Sandage, a delicious South Indian style spicy pickle made with green chillies. 

Ingredients:

- 250 grams green chillies (preferably less spicy variety)

- 2 tablespoons mustard seeds

- 2 tablespoons fenugreek seeds

- 1 tablespoon cumin seeds

- 1 tablespoon turmeric powder

- 1 tablespoon asafoetida (hing)

- 1 tablespoon salt (adjust to taste)

- 1/4 cup sesame oil

Instructions:

1. Wash the green chillies thoroughly and pat them dry with a kitchen towel. Remove the stems and slice them into thin rounds. If you prefer a milder pickle, you can deseed the chillies as well.

2. Heat a pan over medium heat and dry roast the mustard seeds, fenugreek seeds, and cumin seeds until they start to release a nice aroma. Remove from heat and let them cool.

3. Once cooled, grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.

4. In a mixing bowl, combine the sliced green chillies, turmeric powder, asafoetida, salt, and the ground spice powder. Mix well so that all the ingredients are evenly coated.

5. Heat sesame oil in a pan or kadai on medium heat. Add the chilli mixture to the hot oil and stir fry for about 4-5 minutes, until the chillies soften slightly and become glossy. Make sure to stir continuously to prevent burning.

6. Remove from heat and let the pickle cool completely. Transfer the Green Chilli Sandage to a clean, dry glass jar or airtight container.

7. Allow the pickle to mature for at least 2-3 days before consuming. During this time, the flavors will meld together, and the pickle will become spicier and more flavorful.

8. Serve Green Chilli Sandage as a condiment with rice, roti, dosa, or any other South Indian meal. It can also be used as a spicy accompaniment to sandwiches or wraps.

Note: Remember to use clean, dry utensils while handling the pickle to prevent spoilage. Store the pickle in the refrigerator and it will stay fresh for several weeks.

Enjoy your homemade Green Chilli Sandage!