GREEN CHILLI PICKLE2018-02-06
- Servings : depends
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 15m
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This pickle I had eaten at my aunt’s place and couldn’t resist asking her the recipe. She wanted to make a variation for green chilli pickle so she tried it in a chutney form. If you have the ingredients at home then this pickle takes just fifteen minutes and can be immediately eaten once made. As it can be made anytime make it in small quantity which lasts for a week or so.
Note: If Panch phoran ready made is not easily available in the market then take equal quantity of nigella seeds, black mustard seeds, fenugreek seeds, fennel seeds, cumin seeds and mix them. Store this in a jar.
- Green chilli - 250 gms
- Yellow mustard seeds - 1 tbsp
- Garlic cloves - ¼ cup
- Vinegar - 2 tbsp
- Mustard oil - ¾ cup
- Panch phoran - 1tbsp
- Turmeric powder - 1/8th tsp
- Salt to taste
Coarsely grind green chillies and keep aside. Please take care that not a single drop of water is there. Wipe the chillies to dry them.
Make a paste of mustard seeds and garlic with vinegar.
Now mix both the mixtures and put the salt and turmeric. Mix well and keep it aside in a steel vessel. If you wish you could add some additional chopped garlic too at this stage.
Now heat the oil in another vessel till its fuming point, then add the panch phoran and quickly pour oil into the prepared mix and immediately cover it.
After 5-7 seconds once the oil settles open the lid and mix it well. The pickle is now ready to be eaten once it cools completely.