Green chilli pickle

Name: Green chilli pickle
Total time: 7200 s
Cuisine: American
Ingredients: 250 grams Green chillies(for pickle) -; 2 tbsp Rie/black mustard seeds -; 1 tbsp Salt; 1 tsp Jeera(cumin seeds); 1 tsp Methi seeds; 1/4 tsp Hing(asafoetida) / less than; 1 tsp Turmeric powder; 1/2 tsp Garam masala; 2 Lemon (2 tbsp juice); 2 tbsp Oil

Nidhi Tyagi(Dipti) @cook_12200302

#colourgreen

Nidhi Tyagi(Dipti) @cook_12200302

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Ingredients

1/2 hour

250 gramsGreen chillies(for pickle) -
2 tbspRie/black mustard seeds -
1 tbspSalt
1 tspJeera(cumin seeds)
1 tspMethi seeds
1/4 tspHing(asafoetida) / less than
1 tspTurmeric powder
1/2 tspGaram masala
2 Lemon (2 tbsp juice)
2 tbspOil

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Steps

1/2 hour

1

We use ripe green chillies to make this pickle. Wash the chillies properly, dry them, break of their stems and wipe with a clean cloth. Cut the Chillies length wise so that they are stuck on one side.Put Jeera and Methi in a hot pan(tawa) and gently fry them. Now put Heeng then turn off the gas. Put Rie, Jeera, Methi, Heeng in a mixer and make a fine powder also add turmeric powder, garam masala and salt. Take out the spice powder in a bowl and mix 1 tbsp lemon juice to it.
2

Pick the chillies and add spice powder. Similarly, fill the container with all chillies with spice powder and also pour the leftover oil over the chillies.
3

You can cover the chillies with a thin cloth and keep it in the sun, if there is no sun then keep it in the room in a bowl. Mouth watering Green Chilli Pickle will be ready in the next 3-4 days. Stir the pickle twice everyday with a dry and clean spoon. Green Chilli Pickle with Rie is ready, fill this pickle in a glass or bone china container and store. Take out the pickle whenever you want to eat it.