Wednesday, August 26, 2009

Green Chili Pickle


250 gms Green chilies
3 tablespoons mustard seeds
1 tablespoon turmeric
1 teaspoon fenugreek seeds
1 teaspoon asafoetida
1/2 cup salt
1/2 cup oil
4 tablespoons of lemon juice

Lets get the powders done first. To start, dry roast the fenugreek seeds. Grind them in a dry grinder to powder. Add the mustard seeds to the same grinder and powder coarsely. Though most pickles ask for mustard dal or split yellow mustard, ground whole mustard too does no harm. I keep the skin of the mustard seeds too.

Then cut the green chilies into tiny pieces and transfer to a large bowl. Sprinkle on it the ground mix of fenugreek seeds and mustard. Add the turmeric, salt and asafoetida. Mix well. Keep aside.

Heat the oil in a kadhai/ wok to smoking point. Put off the heat. Let it cool completely.

Now mix the chilies and spices in the oil. Follow in with the lemon juice. Mix well. Store in clean container. This pickle is ready to eat in a weeks time.

1 comment:

  1. I make this same jalapeno pickle! Great site. By the way, I am unable to post comments on your crafts site. Please fix that...thanks.