
Green Chilli Pickle
![IMG_9108[2]](http://www.venusestalk.com/wp-content/uploads/2017/02/IMG_91082.jpg)
Winter Special – Green Chilli Pickle
Hello, my Foodie friends !!
I bring to you another winter favourite in Green chilli pickle. Though green chillies are in season throughout the year,
green chilli pickle
is always made in winters. Guess why….because of the magic ingredient Lemons.
This pickle needs to be made with spicy green chillies, otherwise, it just won’t safeguard you against winter.
Yessss
Hot green chillies keep you warm. You can relish this with Roti and rice but it goes best with plain triangular paratha
Time to Eat:
Prep | 20 m
Cook | 5 m
Ready in | 3 days
Ingredients
Green chillies – 250 gms
Mustard, fennel and cumin seeds – dry Roasted and ground into course powder – 75 gms
Mustard, fennel and Fenugreek seeds – a small handful each
Turmeric powder, salt and Asafoetida – as per taste
Mustard oil – 50 gms. heated to smoking point and cooled
Lemon Juice of 2 medium-sized lemons
Process
Heat mustard oil to smoking point. while it’s cooling, add asafoetida, salt, fennel and mustard seeds. Allow the oil to cool completely
Cut Chillies into bite size pieces. Add the powders spices, salt, turmeric and lemon juice. Mix well
Add Mustard oil to the above mixture. Stir well to incorporate the chilli mixture and oil.
Fill in a Dry glass bottle and keep in sunlight for 3 days. Pickle will be ready to eat in 3 days
Let me know how you enjoyed the chilli pickle. I will be happy to get feedback.
My Gooseberry pickle recipe is linked here. Do enjoy !!