Indians love for food cannot be complete without Pickle as accompaniment. Pickling is the best way to preserve for out of season foods. The anaerobic fermentation results in salty, sour taste and the patience that requires for the preparation as well as the wait for the pickle to be ready for consumption, itself is a wonderful experience. Homemade pickles generate fond childhood memories of Grandmothers and Mom drying up various vegetables and Spices at the terrace. This week mom engaged all of us in the preparation of Red Chilli pickle and the entire process invoked memories of stealing fruits and vegetables that were laid in the Sun to dry up. Each season the ladies of our family would ensure that they prepare variety of pickles. We wouldn’t have mixie or blender. The Amorous Clinking of bangles and anklets while powdering the spices and condiments in Hamam Dasta (mortar and Pestle) and the ever loving smile on the face of grannies were a treat to watch.
Trim the green stalk of the Thick Chilies. Cut the chilies into half. Deseed them and add the seeds to the mixture. Stuff chili with the mixture. Keep this in a cool place for 2 days
