Koekje

Here's the first in my series of articles to reduce food waste. There will (hopefully) be more. I had to create a blog post since I could not figure out how to add an attachment to my Facebook post

Please do leave your tips, thought and comments.

Thank you and have a wonderful day!

https://littledropsintheocean.blogspot.com/2022/01/reducing-food-waste-vol-i-avoid-buying.html

littledropsintheocean.b

Dahi Mirch Achar

This is one of the simple pickles I remember from my childhood. It is something my grandmother used to make and my mother learnt from her. I don't know if it is a traditional Rajasthani recipe, or it's a family recipe

Ingredients
- Fresh Green Chillies (don't bother if some are red like mine)
- Plain Yogurt
- Freshly Coarsely ground Black Mustard Seeds
- Salt to taste

Method
- Cut and clean the Chillies. Cut them into inch long pieces or a size of your choice.
- Boil enough water to blanch the chillies. Once the water is boiing, drop in the chillies and boil for a couple of minutes. This also helps reduce their heat
- Drain and cool.
- Whisk the yogurt and add salt and crushed mustard seeds (Approx. 1 tbsp for 1.5 cups yogurt)
- Refrigerate or leave at room temperature for a day before consuming, to let the pickle sour a little. The mustard helps with that. Keep refrigerated after a day
- Can be eaten over a period of 8-10 days. It gets more sour as it ages and the heat from the chillies gets mellower

NOTES
- Alternatively to boiling, you may mix the mustard and salt with the cleaned and dried chillies and keep in the sun for a day before adding the yogurt.
- Cut chillies to any desired size. You may also deseed them if you don't like too much heat. I deseeded a few
- Use the chilli of choice, again depending on the amount of heat you can handle
- Just add more yogurt if it runs out before chillies are finished

Let me know if you make it! :-)