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Green Chilli Pickle
Main Ingredients | Light green chillies, Fennel seeds (saunf) |
Cuisine | Indian |
Course | Pickles, Jams and Chutneys |
Prep Time | 1-2days |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 100 grams light green chillies
- 1 tablespoon fennel seeds (saunf)
- 1 1/2 teaspoons mustard seeds
- 1/2 teaspoon fenugreek seeds (methi dana)
- 1 cup mustard oil
- 2 1/2 teaspoons vinegar
- 1/2 teaspoon asafoetida
- 1/2 teaspoon turmeric powder
- 2 teaspoons salt
Method
- Remove stems and cut green chillies into small pieces.
- Dry roast fennel seeds, mustard seeds and fenugreek seeds till fragrant.
- Heat mustard oil in a non-stick pan till it smokes.
- Coarsely crush roasted spices in a mortar with a pestle.
- Take green chilli pieces in a bowl, add vinegar, asafoetida, turmeric powder, salt, crushed spices and hot oil in a bowl. Cover tightly with a muslin cloth and set aside for 2 days.
- Serve or store in airtight container.
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