Green chilli pickle
Prep Time: 15 minutes
Ingredients:
- green dry chilies-20
- coriander powder-3 tablespoons
- fennel seeds -1 tablespoon
- mustard seeds-1 tbsp
- fenugreek seeds- 1 tbsp
- mango powder-1tbsp
- turmeric powder-1/2 tbsp
- Oil and Vinegar
Instructions:
Mix coriander, fennel, mustard and fenugreek seeds and asafetida and grind coarsely. Add salt, mango powder and turmeric powder to the ground spices; mix well. In a pan, heat oil, and then pour over the dry ingredient mixture. Mix well. Add vinegar and mix again. Fill in a jar with the green chilies with the spice mix and place by a window that receives a lot of sunlight. Sun dry for a day or two. Then keep on room temperature or in a refrigerator.
Mix coriander, fennel, mustard and fenugreek seeds and asafetida and grind coarsely. Add salt, mango powder and turmeric powder to the ground spices; mix well. In a pan, heat oil, and then pour over the dry ingredient mixture. Mix well. Add vinegar and mix again. Fill in a jar with the green chilies with the spice mix and place by a window that receives a lot of sunlight. Sun dry for a day or two. Then keep on room temperature or in a refrigerator.
