Pickled Mustard Greens

Pickled Mustard Greens are commonly served with noodle dishes in some regions of Burma. Last time when I made Shan Noodles, a thought of having some mustard greens on the side seemed like a good option but I didn’t have them on hand.  Since then, I’ve been thinking of making some but never really got to it.

I remember that some time ago, my dear friend Lely made these pickled mustard greens and I got to taste some. It was very crunchy and tasty with a good sour punch. I really liked it so I asked her for the recipe. It is very simple and easy to prepare.

There are different methods of preparing this from wilting the greens in sun to adding additional ingredients in the pickle. Since this is my first time preparing it, I just want to keep it simple so I followed her exact instructions. Pickling can take anywhere from 3 days to a week depending on the weather. Mine took a week as it was a pretty cold week.

Pickled Mustard Greens
Preparation Time: 15 Minutes
Pickling Time: 3 to 7 days

Ingredients:
2 pounds Chinese Mustard Greens – ends trimmed, washed well and cut into 2 inch pieces
1/4 cup Sea Salt (adjust to taste)
2 cups Rice for making Rice Water as stated below

Directions:

1. Place the greens in a large bowl, sprinkle salt and toss well.
2. To make rice water, place rice in a pot or bowl and add about 2 to 3 cups of water or as needed. Scrub and rub the rice well with hands to get the water as cloudy as you can.
3. Pour rice water over the greens and mix well.
4. Place the greens in an airtight glass jar pressing down as much as you can to avoid gaps and air pockets.
5. Fill the jar all the way up with rice water. Close it tight and leave it in warm place for 3 days to one week.
6. It is ready when all of the vegetables are no longer bright green. You can taste to see if it has reached your desired sourness. The longer you keep it out the more sour it will get.
7. Once ready, store it in refrigerator.

Note: I used 1 quart Canning Jar and had some leftover so used one smaller jar for the leftovers greens.

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Green Chutney Cilantro/Coriander Chutney

This is a really simple and easy recipe. I learned this version of Green Chutney from my Mother-in-law. It is a good dipping sauce for many Indian snacks.

Green Chutney

Makes: Approximately 1/2 cup
Preparation Time: 5 to 10 minutes

Ingredients:
1 1/2 to 2 cups loosely packed Cilantro/Coriander – roughly chopped
1 teaspoon Ginger – roughly chopped
1/2 Serrano Pepper or any Green Chili – roughly chopped (adjust to taste)
1 tablespoon Fresh Lime Juice (adjust to taste)
1 teaspoon Raw Peanut Powder – optional
1 teaspoon Sugar
Salt to taste

Directions:

1. Add all above ingredients in a blender and blend until smooth, adding some water if required. Adjust to taste and serve with Indian fried snacks.

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Red Chili Pound

This is one of my favorite condiments. It is called chili pound because traditionally each ingredient is deep fried separately and pounded using a Mortar & Pestle. Later it is mixed and pounded again. I usually make it two different ways depending on my mood.

First method is following traditional way but since I don’t own a good Mortar & Pestle, I just use my small food processor to do the job. This method gives you a nice smoky flavor end result.

Sometimes when I don’t want to fry or use food processor, I use pre-ground ingredients to make this. The good thing about this method is that it is easy and fast to make. The downside to this method is during the cooking process the fume of chili could be overwhelming at times. This gives less smoky flavor end result but I still like to make it every now and then.

I like to eat it along with Achin Hin (Sour Soup), Rice, Tomato Curry and some fried meat. You can also pair it with Dal and Rice by squeezing some lime juice in it before serving. This is a condiment so it is usually made spicier to be paired with other dishes. The spiciness will depend on the dried chilies used so adjust according to taste.

Red Chili Pound

Traditional Method

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes

Ingredients:
1 ounce Whole Dried Red Chili (use more or less depending on spiciness of dried chilies or taste)
7 cloves of Garlic
1/4 cup small to medium Whole Dried Shrimp
1 medium to large Tomato
Oil for frying
Salt to taste

Directions:

1. Fry each ingredient separately over medium low heat with few inches of oil.
2. Fry dried chili until few shades darker and crisp. Fry garlic and dried shrimp until golden brown.
3. Fry whole tomato for a minute or two turning few times to coat all sides of tomato until skin burst and peeled off.  Let cool, peel the skin off and cut in quarter.
4. Using a food processor or mortar & pestle, grind each ingredient separately. Grind chili into crushed red pepper consistency, garlic into fine paste, dried shrimp into fine powder and lastly tomato into fine puree.
5. Combine all ingredients in food processor, add salt to taste and pulse for few times for all ingredients to come together.
6. Transfer to a small bowl and serve at room temperature.

Easy but Smoke Alarm Method

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 10 minutes

Ingredients:
1 tablespoon Oil
1 tablespoon Garlic – crushed or finely chopped
1/4 cup Crushed Red Pepper
2 teaspoons Dried Shrimp Powder
1 medium Tomato – skin peeled and finely chopped
Salt to taste

Directions:

1. Heat a small skillet with oil over medium low heat. Add Garlic and stir for few seconds.
2. Add crushed red pepper and while stirring cook for 1 minute or two until it gets few shades darker and fragrant.
3. Add dried shrimp powder and continue cooking until lightly browned. Be careful not to burn it.
4. Add tomato and cook stirring continuously for few minutes until all tomatoes are crushed and everything comes together. Turn off heat, transfer to a small bowl and serve at room temperature.

Variation:
To make it Vegetarian or Vegan dish, skip on dry shrimp.

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