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Homemade Rajasthani Green Chilli and Green Pepper Pickle is a delightful, spicy, and tangy condiment that embodies the bold flavors of traditional Rajasthani cuisine. This pickle combines the heat of green chilies with the milder flavor of green peppers, creating a unique balance of spice, tanginess, and crunch. It’s the perfect addition to Indian meals, especially enjoyed with dal, rice, chapatis, or parathas. Here's a detailed description of the two varieties:Rajasthani Green Chilli PickleIngredients: Fresh green chilies, mustard oil, salt, turmeric powder, cumin seeds, mustard seeds, fenugreek seeds, fennel seeds, asafoetida (hing), red chili powder, and sometimes lemon juice or vinegar for added tanginess.Flavor Profile: This pickle is fiery, sharp, and spicy. The green chilies offer intense heat, which is balanced by the earthy flavors of cumin, mustard, and fenugreek. The mustard oil adds richness, while the acidity from lemon or vinegar gives the pickle a refreshing tang.Preparation: The green chilies are slit lengthwise, mixed with salt, turmeric, and a blend of spices, then soaked in mustard oil. This mixture is left to mature for a few days, allowing the chilies to soften and absorb the flavors of the spices. Some recipes also involve sun-drying the pickle to intensify the flavors.Usage: This spicy pickle pairs well with parathas, chapatis, rice, or yogurt-based dishes. It can also be served as a side with snacks like pakoras or samosas.Green Pepper PickleIn some variations, both green chilies and green peppers are used together in the same pickle. This combination offers the best of both worlds – the fiery kick of green chilies and the milder, crunchier texture of green peppers. The spices, mustard oil, and acidity from vinegar or lemon balance out the heat and enhance the overall taste.Tips for Storage and Longevity:Store the pickle in an airtight glass jar, and make sure it is kept in a cool, dry place.Allow the pickle to sit for at least 4–5 days to develop full flavor. For longer shelf life, sun-drying the pickle helps preserve it for several months.The use of mustard oil helps preserve the pickle and adds to its distinct flavor.This homemade, Rajasthani-style green chili and green pepper pickle is a must-have for anyone who enjoys the bold and spicy flavors of Indian cuisine!