Marinated Green Chiles
A balanced way to enjoy chiles, this marinated condiment adds gentle heat without overwhelming the dish.
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From Joy of Balance, by Divya Alter
Here is a way high Pitta individuals can enjoy chile peppers! Vaidya Mishra personally taught this recipe to my dear friend Kandarpa Bhuckory, who transformed it to the recipe you see below. He explained that the preparation of the chiles in ghee and oil, as shown below, reduces the overheating effect that many people experience. Leave the chiles whole, with their stems removed—they will last longer this way, acting like a pickle. I find it interesting that the heat of the chiles transfers to the oil the longer the chiles marinate. The oil absorbs the flavor of the chiles, and it then serves as a pungent condiment. If you’re cooking a meal for people who can tolerate different levels of heat, omit any chile in the dish, and just serve Marinated Green Chiles on the side. A few drops of its olive oil will make a dish pungent without changing the dish’s flavor, color, or texture. This recipe is a condiment—add a little bit to your meal, taste, and then decide if you need more.
YIELDS: about 1½ cups | PREP: 10 minutes | Cook: 10 minutes | Gluten Free, Dairy Free
Ingredients
- 1 cup olive oil, divided
- 20 fresh curry leaves, washed and patted dry
- 1 teaspoon cumin seeds
- 1 tablespoon salt
- 1 teaspoon ground turmeric
- 1 cup green Indian or Thai chiles, stems removed, washed, and patted dry
- 2 tablespoons Digestive Masala
- 3 tablespoons fresh lime juice
Instructions
1. In a medium skillet, heat 1/4 cup olive oil over low heat. Add the curry leaves and cook until lightly crisp. Add the cumin seeds and toast until they darken a shade, then add the salt and turmeric. Add the chiles, increase the heat to medium, and cook for 5 minutes, stirring occasionally. Add the masala and continue to cook for 2 minutes. The chiles will make popping sounds, and some of them may burst. Their green color should change from bright to dull. Turn off the heat.
2. Allow the chiles to cool for 5 minutes, then stir in the remaining 3/4 cup olive oil and lime juice.
3. Store the marinated chiles in an airtight glass jar. You can eat them right away or, for a stronger flavor, marinate them in the closed jar at room temperature for two to three days and then refrigerate them for up to three months. Leave them out at room temperature for 30 minutes before serving. You may also choose to not eat the chiles and just use the infused oil as a garnish or in a dressing or chutney.
