How to make Whole Green Chilli Pickle Recipe

This recipe is contributed by Member leela jain.

Main Ingredients : Green chillies (हरी मिर्च ), Mustard powder (मस्टर्ड पावडर)

Cuisine : Punjabi

Course : Pickle Jams Chutneys

Whole Green Chilli Pickle

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Whole Green Chilli Pickle checkout Goan Chilli Pickle , Chatak Chilli Pickle , Green Chilli (Bhavnagri) Pickle , Hirvee Mirchi Cha Thecha . You can also find more Pickle Jams Chutneys recipes like Coconut Achari Chutney, Kamal Kakdi ka Achaar, Chana Masala Hummus and Tomato Chutney, Dal Thuvayal. Or try out these recipes from Punjabi Cuisine like Cabbage Raita, Bhatura with a difference, Badami Tangdi, Aam Ka Abshola.

Whole Green Chilli Pickle Recipe Card

Whole Green Chilli Pickle
Print

Prep Time : 1-2days

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Whole Green Chilli Pickle

  • Green chillies 100 grams

  • Mustard powder 1 tablespoon

  • Oil 1 tablespoon

  • Dry mango powder (amchur) 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt 1/2 teaspoon

  • Asafoetida a pinch

Method

Step 1

Slit the chillies vertically without cutting through.

Step 2

Heat oil in a non-stick pan. Remove and allow to cool. Add mustard powder, amchur powder, turmeric powder, salt and hing and mix well.

Step 3

Stuff the mixture in the chillies and set aside in air tight containers for two days.Serve.

Liked this recipes, Rate us :

MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

Wishlist