Instant Green Chilli Pickle

What does one do when one has to eat bland aloo /Bhindi and routine arhar dal.

Well Saturdays are meant to be Spicy…..

Hmmm…good old pickle is one option, but oil in the old pickle bottle just put me off.

I had these green chilies cut and kept in the refrigerator, one look at them and Instant Chili pickle was what I wanted to make with less oil of course

Here we are. I took all spices in proportion I thought I wanted in the pickle. Since this is an instant pickle I could experiment with that.

Mustard seeds powder – 2 tablespoons

Fennel Powder – 4 tablespoon

Mustard daal – 11/2 tablespoons

Dry Mango powder – 2 teaspoons

Lemon juice – 4 table spoons

Mustard oil – 3 tablespoons

Salt to taste

Fennel seeds – 1 ½ teaspoons

Fenugreek seeds – 1 ½ teaspoons

Asafetida – 4 pinches

Green chilies – 100 grams cut into chunky pieces

Here is what I did:

Add salt to green chilies and keep aside.

Mix all dry spices and roast till a light aroma comes

Take off flame and keep aside for 5-7 minutes

Add this spice mix to chilies and salt mixture.

Heat Mustard oil in a pan and add fenugreek and fennel seeds, allow spluttering. Add asafetida

Take off the flame

Add some Kashmiri Red Chili Powder. (This is only for color)

Put this tadka on the chilies mixed with spices

Finally add Lemon juice.

Leave this for a day. I had it with hot rotis immediately

Pickle Ready to serve.

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