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* 1 heaped cup or 100 g green chilies, chopped into bite-size
* 4 tsp or a little more mustard oil
* 4 tsp vinegar, you can use any variety of vinegar. I used chili vinegar.
* 3 tsp fennel seeds
* 3 tsp mustard seeds
* 1 1/2 tsp fenugreek seeds
* 1 tsp cumin seeds
* 1/2 tsp turmeric powder
* 1/4 tsp hing/asafetida powder
* 1 1/2 tsp salt, or as per taste

# Remove the stalk. Chop chilies into bite-size or 1 inch pieces. Collect them in a mixing bowl.
# Now, you take mustard seeds, fennel seeds, fenugreek seeds, and cumin seeds in a wok or deep-pan.
# Just dry saute them for half a minute on low heat or saute them just to get rid of the moisture in them. Turn off the stove.
# Transfer them to a mixer or blender. Grind them to get a coarse powder.
# Add mustard oil and vinegar to the chopped chilies. Mix well with a clean, dry spoon.
# Add ground masala powder, turmeric powder, hing powder, and salt. Thoroughly mix them with the same spoon. Refer the pic for the right consistency of the pickle.
# Now, your favorite instant green chili pickle is ready! You can use it instantly or use it after two-three days. The real taste of this pickle comes after 2-3 days.

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Chili Pickles - Versionsgeschichte

Reini: Die Seite wurde neu angelegt: „* 1 heaped cup or 100 g green chilies, chopped into bite-size * 4 tsp or a little more mustard oil * 4 tsp vinegar, you can use any variety of vinegar. I used …“