GREEN CHILLI PICKLE Recipe

GREEN CHILLI PICKLE
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 bow

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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

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