Crispy lollipop
Crispy lollipop Recipe
October 21, 2017
SWEET MANGO PICKLE
SWEET MANGO PICKLE Recipe
October 21, 2017
GREEN CHILLI PICKLE

GREEN CHILLI PICKLE

INGREDIENTS

  • Green chillies
  • Mustard seeds 2 tbsp
  • Coriander seeds – 1 tbsp
  • Fenugreek seeds – 1/2 tbs
  • Fennel seeds – 1 1/2 tbsp
  • Turmeric powder – 1/2 tsp
  •  Salt – 2 tbsps
  • Asafoetida – 1/4 tsp
  • Lemon juice – 1-large
  • Mustard oil/Vegetable oil

METHOD

  • Sun dry each of the spices in individual bowls for 2 days. Coarsely grind mustard seeds, fenugreek seeds, coriander seeds and fennel seeds to a powder. It should be coarsely ground. Set aside.
  • Wash the green chilis, remove the stalks, dry them. Chop into bite sized pieces. You can chop them into i 1/2″ or 3/4″ pieces. Place the chopped green chillies in a stainless steel or ceramic bowl.
  • Add the turmeric powder and salt and mix well. Add the coarsely ground spice powder and asafoetida and mix. Add the juice of one lemon and mix well.
  • Heat mustard oil till smoking hot and turn off heat. Pour the hot oil over the green chillies. Mix well and cool completely, uncovered.
  • Remove to a sterilised glass bottle, cover the top with a cotton cloth and place in the hot sun for 2-3 days.You can use the pickle from the third day of preparation.
  • The pickle bottle can be stored in a moisture free place at room temperature for few months. You can also refrigerate the pickle bottle.

Note

  • If you cannot sun dry the spices, you can dry roast them individually on low flame for at least 4 to 5 mins or till they change color slightly. Do not burn them
  •  Heat the mustard oil till it is smoking hot, Do not skip this step. Remove from heat, immediately pour into the green chilli mixture
DOWNLOAD OUR MOBILE APP FOR FREEInstall Now
+ +