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Home Dish Instant Chilli Pickle

Instant Chilli Pickle

Name: How to cook Instant Chilli Pickle - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 servings
Cuisine: Us

Introduce

Chef :

Nazia Parveen

Instant Chilli Pickle

#GA4 #Week13 #Chilli

Ingredient

Food ration :

3-4 servings

Cooking time :

10 mins

10-15

green chillies

1 tbsp

crushed fennel seeds

1/2 tsp

methi / fenugreek seeds

1 tbsp

yellow mustard seeds, coarsely grinded

to taste

red chilli powder

to taste

white and black salt

Pinch

panch phoron

1/2 tsp

cumin seeds

1 tsp

lemon juice

1 tbsp

crushed coriander seeds

2-3 tsp

sugar to balance the spiciness

3-4 tbsp

oil

Cooking instructions

* Step 1

Wash chillies, pat dries cut them into small pieces.

* Step 2

Assemble all the dry spices together.

* Step 3

Now take a pan add 1 tbsp oil, add hing then add little panch phoron(five spices) and pinch cumin seeds. Once it crackles add all dry spices and roast on low flame

* Step 4

Make sure to keep the flames low, else the spices will burn. Roast until it turns aromatic.

* Step 5

Now add the chillies. Mix really well cook for 1-2 mins.

* Step 6

Now switch off the flame, add lemon juice and sugar, keep mixing it well.

* Step 7

Empty it into a container, add the remaining oil and dip the chilli into it. Store in a Glass Jar and keep in the sun for 2-3 days for better results. You can have them instantly also..