Saturday, 19 January 2013

Green Chili Pickle

250 gm Green chili
2 tsp split mustard Seeds
½ tsp split coriander seeds
½ tsp split fenugreek seeds
1 tsp fennel seeds
1/6 tsp asafoetida (hing)
1tsp turmeric powder
4 tale spoon mustard oil
2 table spoon lemon juice
Salt to taste
Wash green chili remove seeds and cut in slices .Hit oil in a pan add asafoetida and remove from hit then add turmeric powder, split mustard Seeds, split coriander seeds, tsp split fenugreek seeds and fennel seeds mix it well and keep aside for  10 minutes. Then add Green chili and lemon juice and salt to taste and mix it well. Keep it in an airtight bottle for at least 10 to 12 hours for the desired taste. Green chili pickle ready to eat.