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| Main ingredients | Fresh light green chillies, Fennel seeds, Mustard seeds, Cumin seeds, Asafoetida, Coriander powder, Dried mango powder, Turmeric powder |
| Cuisine | Rajasthani |
| Course | Pickle |
| Prep time | 10-15 minutes |
| Cook time | 5-10 minutes |
| Serve | |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 150 grams fresh light green chillies, chopped
- 1½ teaspoons fennel seeds (saunf)
- 1 teaspoon mustard seeds
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida (hing)
- 1 teaspoon coriander powder
- 1 teaspoon dried mango powder (amchur)
- ¼ teaspoon turmeric powder
- Salt to taste
Method
- Put fennel seeds and mustard seeds in a grinder jar and grind to a coarse powder.
- Heat oil in a non-stick pan, add cumin seeds and let them change colour. Add asafoetida and green chillies, mix and sauté for 2-3 minutes. Add 2-3 teaspoons prepared powder, coriander powder, dried mango powder, turmeric powder and salt and mix well. Cook for 2-3 minutes.
- Take the pan off the heat and allow the mixture to cool. Transfer into a serving bowl. Serve.
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