Green Chilli pickle
Ingredients
3 tablespoon(s) rai (black mustard seeds)
1 tablespoon(s) asafetida (hing)
1 teaspoon(s) methi (fenugreek seeds)
1 kg fresh green chili, washed, dried, stemmed, and thinly sliced
2 teaspoon(s) turmeric powder
1/2 cup(s) salt
1 cup(s) mustard oil
1/2 cup(s) lemon juice
How to Prepare
Combine rai, heeng and methi seeds.
Heat a pan and dry roast over medium heat about 3 minutes.
Cool and grind to coarse powder.
Put sliced chiLli in a bowl. Add spice powder, haldi, salt and stir to coat chili nicely.
Pour this mixture in a sterilized jar. Set aside overnight, at room temperature.
Next day heat oil Pour slowly over chili spice mixture.Let it cool. set in sun for a day.
Next day add enough lemon juice to cover chilies.
Cap and put in sun again for 3-4 days.
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