Green Chilly Pickle or Green Chilly Pickle in Mustard, which imparts a major flavor, aroma and taste. It will surely increase the sensitivity of our taste buds.

Ingredients

Green chilies (for pickle) - 250 grams
Red mustard seeds - 2 tbsp
Salt -1 tbsp
Cumin seeds) - 1 tsp
Fenugreek seeds - 1 tsp
Asafoetida) - less than 1/4 tsp
Turmeric powder - 1 tsp
Garam masala - 1/2 tsp
Lemon - 2 (2 tbsp juice)
Oil - 2 tbsp

Directions

Getting ready:

1.Let us rinse the chilies thoroughly and cut off the stalk. Wipe the chilies with a cloth.
2.Now cut the chilies vertically, keeping them join at one end.

Making:

3.Stir roast the cumin seeds and fenugreek seeds in a hot pan or tawa until fragrant. Turn off the flame.
4.Take mustard seeds, cumin seeds, fenugreek seeds, asafoetida in a mixture jar and grind to make fine powder. To it add turmeric powder, garam masala and salt. Churn well.
5.Transfer the powder to a bowl and add 1 tbsp lemon juice into it.
6.Now stuff each green chilly with this masala and keep on a plate. Pour the leftover oil over these chilies.
7.Cover these chilies and keep them under sunlight. Spicy-tangy green chilly pickle is ready to eat within 3 to 4 days. Do stir the chilies every day with a clean spoon.
8.You can also make this pickle with chopping green chilies in small chunks. For this chop thoroughly washed green chilies in a mixing bowl.
9.To it add salt, turmeric powder and lemon juice. Stir nicely to mix well.
10.Cover and keep aside the bowl throughout the day. Stir the chilies well after 5 to 6 hours.
11.Stir roast the cumin seeds and fenugreek seeds in a hot pan or wok till fragrant. Mix asafoetida and turn off the flame.
12.Now place mustard seeds, cumin seeds, fenugreek seeds in a mixture jar and ground finely.
13.Now mix asafoetida, turmeric powder, garam masala and salt and churn again. Transfer the powder to a bowl and mix ½ turmeric powder and ½ tsp salt to it. Mix well.
14.Then mix this powder to the chopped chilies, followed by oil and stir well thoroughly.
15.Cover and keep under sunlight for 3 to 4 days. Stir everyday once in a day.
16.Mouth drooling and spicy green chilly pickle is now done and ready.

Serving:

17.Fill it in any clean and dry glass container and relish eating for up to 15 to 20 days.
18.Have this spicy-zingy pickle as side assortment with your meals or just wrap this pickle inside a parantha and enjoy!


[ Ссылка ] Click here to read Green Chilli - Red Mustard Seeds Pickle recipe in Hindi. Also known as green chilli pickle with mustard. Hari Mirch ka Rai wala Achaar

свернуть