Instant Green Chilli Pickle
Super easy way to make instant green chilli pickle in minutes. Tastes so good and goes well with any meal.
Ingredients
- 250 Grams Green chillies
- 1 Tbsp Mustard Seeds
- 1.5 Tbsp Fennel seeds/Saunf
- 1 Tbsp Fenugreek seeds / methi daana
- 4 Tbsp Crushed yellow mustard/Rai dana
- 1 Tsp Asafoetida
- 6 Tbsp Edible Mustard Oil
- 1 Tsp Coriander Powder
- 1 Tsp Turmeric Powder
- 1 Lemon Big Size
- 1.5 Tsp Salt As per taste
Instructions
- First of all, remove the crown of chillies and wash and pat them dry on a kitchen towel. Now give them slit, and cut into 2 pieces.
- In a pan dry roast Mustard seed, Fennel seed and Fenugreek seed for 1-2 minute over medium heat. Switch off and let it cool. Transfer them in a grinding jar and coarsely crush them.
- Heat mustard oil in a pan until you can see smoke coming out from oil. Switch off the flame and let it cool for sometime.
- Once oil has cooled, add asafoetida, turmeric powder, coriander powder, Salt and coarsely crushed seeds. Mix it well.
- Now add green chillies and mix it thoroughly. Squeeze all the juice from lemon and add that to the chillies. Mix well thoroughly.
- Store your pickle in a glass jar, and it's ready to eat.
Notes
- Always keep the pickle in an air dry glass jar. For that, put that jar into warm oven for 5 minutes or in sunlight for few hours.
- You can keep this pickle easily for 3-4 weeks. If you want to store it for longer, just increase the quantity of Oil and little more salt.
- If you have access to sunlight, keep the pickle Jar in sun for 2-3 days. This way all the spices fuse really well.
Nutrition
Nutrition Facts
Instant Green Chilli Pickle
Amount Per Serving
Calories 3
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 16mg1%
Potassium 1mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.