|Chile Pickle (Molagai Ooruga)|
Combine all the ingredients in a clean, dry glass jar, seal tightly and store in a cool dark area for three to four days, shaking it once a day. Transfer the ingredients to the refrigerator. Take out the preserve 10 minutes before you want to use it.
This pickle is often eaten with unleavened bread; it serves as a relish. It also makes a delightful companion to white rice mixed with a generous amount of yogurt. The yogurt, rice, and green chile pickle often make a perfect summer picnic dish. In Madras, we use long green chiles. This preserve goes well with nachos too. You can add it to any salad. Serrano chiles are good substitutes.
From: Chile Pepper magazine, March/April 1991
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