Thursday, November 17, 2011

Green Chili Pickle

Pickles form an integral part of any Indian Meal. It enhances the taste of the meal. It tastes great when eaten with a plain Paratha or a stuffed one.
Green Chili Pickle

20 Green Chilly Peppers
4tbsp Coriander Seeds (Dhaniya)
4tbsp Fennel (Saunf)
3tbsp Mustard seeds (Rai)
2tbsp Fenugreek Seeds (Methi)
1tsp Asafoetida
2tsp Turmeric Powder
Salt to Taste
1tbsp Mango Powder (Amchur)
4tbsp Mustard Oil

  • Wash the green chilies.
  • Wipe it with a tissue paper and keep it aside so that it dries up.
  • In the meanwhile, dry roast the coriander seeds + fennel seeds + fenugreek seeds + mustard seeds.
  • Grind it in the mixer when it cools down.
  • Take out in a bowl, add in salt + mango powder + turmeric powder.
  • Heat mustard oil in pan, till it looses fumes.
  • Now add in the mustard oil in the masala mixture. mix well.
  • Make a slit lengthwise in each green chilly.
  • Now stuff each one of them with the masala mixture.
  • Store it in air-tight container.
  • Sprinkle some mustard oil over it.
  • Close the lid.
  • The pickle will be ready to eat in just 2 days.

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