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Green chilli pickle

green chilli pickle

Preparation time for green chilli pickle-40 minutes

Ingredients for green chilli pickle:

  • Green chilli(medium spicy)-200 gm (wash it and dry it before use)
  • Mustard oil-50 gm
  • Cumin seeds-1 tbsp
  • Coriander seeds-1 tbs
  • Mustard seeds-1 tbsp
  • Fenugreek seeds(methi)-1 tsp
  • Carom seeds(ajwain)-1/2 tsp
  • Nigella seeds(kalonji/mangraila)-1/2 tsp
  • Fennel seeds-1 tsp
  • Turmeric powder-1 tsp
  • Salt-1.25 tsp or as per taste

Method:

  • Remove the stem of green chilli and chop it into small pieces, keep it aside.
  • Turn on the flame and heat a pan on low flame, add coriander seeds, cumin seeds, mustard seeds and fenugreek seeds.
  • Roast the spices for 40-60 seconds on low flame, keep stirring.
  • Take it out in a plate and let it cool down a bit then coarsely grind it in a grinder.
  • Heat a tadka pan, add mustard oil and let it heat properly.
  • Turn off the flame and let the oil cool down completely.
  • Add the grounded roasted masala powder in green chilli slices and mix it.
  • Add carom seeds, niggella seeds, fennel seeds, turmeric powder and salt.
  • Mix all the spices properly with the green chilli slices.
  • Add oil and mix it properly, green chilli pickle is ready.
  • Consume it for up to 2 weeks, keep refrigerated.

Alternate method to preserve green chilli pickle

  • Put the prepared green chilli pickle in a clean dry jar, add more oil and cover it with cotton cloth.
  • Keep it in sunlight for 2-3 days, this will prolong the life of green chilli pickle.

 

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