250 gm Med spiced Achaari Mirch (10 Green chillies)
2 Tbsp Vinegar
1 Tbsp Salt
1/4 Cup Mustard oil
1 tsp jeera / cumin seeds
1 Tsp jeera / cumin seeds
2 Tsp mustard seeds / rai
1 Tsp coriander seeds
¼ Tsp methi / Fenugreek seeds
1 Tsp saunf / Fennel seeds
½ tsp ajwain / carom seeds
1 tsp turmeric / haldi
1 lemon
1 Pinch of hing / asafoetida
Prep Time - 10-15 mins
Cooking Time - 15 mins
Setting Time - 2-3 Hrs
Method
- Firstly, remove the head of chillis and cut into pieces.
- Further, in a kadai dry roast 1 tsp jeera, 2 tsp mustard seeds, 1 tsp coriander seeds, ¼ tsp methi, 1 tsp saunf and ½ tsp ajwain.
- Dry roast on low flame for a minute.
- Cool completely, and blend to slightly coarse powder.
- Transfer to the masala powder onto the chillis.
- Also add in 1 tsp turmeric, salt to taste and 1 lemon.
- Mix well making sure everything is combined well.
- Now heat ¼ cup oil. use mustard oil for more flavours.
- Once the oil is hot, add in pinch of hing.
- Allow the oil to cool completely and pour over chillis.
- Mix well to combine all the ingredients well.
- Also add in 2 tbsp vinegar. vinegar acts as preservative and stores for longer time.
- Mix well and can be consumed after 2 hours or keep under sun for 2 days for more flavours.
- Finally, serve instant green chilli pickle with rice or roti.
Courtesy :Hebbars Kitchen
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