Green Chilli Pickle

Name: How to cook Green Chilli Pickle - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 15-20 servings
Cuisine: Us

Introduce

Chef :

ZMA

Green Chilli Pickle

#new #cookpadindia A tangy, hot and a spicy pickle that goes well with any Indian meal. And no Indian meal is ever complete without it. This practically goes well with rice, rotis, parathas and dosas. It can be eaten with just about anything. Lemon juice added netralizes the hot nature of the chillies and the other spices give it an awesome flavour. Happy Pickling! Enjoy Cooking with Zeen!

Ingredient

Food ration :

15-20 servings

Cooking time :

3-4 days

250 gm

Green Chillies

3 tbsp

Rock Salt

1 cup

Mustard Oil

3 tbsp

roasted Coriander Seeds

3 tbsp

roasted Cumin Seeds

1 tbsp

roasted Mustard Seeds

1 tsp

roasted Fenugreek Seeds

1/8 tsp

Asafoetida

1 tsp

Turmeric powder

medium sized Lemon

Cooking instructions

* Step 1

Wash and dry the chillies completely. I used a few red ones too. Pound all the spices and keep ready. Also sterilize a jar for storing it. Coarsely pound the pickle spices. It tastes much better that way.

* Step 2

Make slits in the chillies longitudinally or cut them into big pieces. Now add these Chillies to the sterilised jar.

* Step 3

Mildly heat Mustard Oil with the spices. Do not heat too much. It should be warm, that's it. Add this warm oil and spice mix to the jar of chillies. Finally squeeze in the juice of a Lemon into it.

* Step 4

Mix it well and cover the mouth of the jar with a clean muslin cloth. Keep the jar on the kitchen counter for 2 to 3 days. This is a recommended step. However you can serve it right away also if desired.

* Step 5

Store it at room temperature for a month or more if the climate is not very hot. Otherwise refrigerate it and relish it upto 3 months. Always use a clean dry spoon and store it in a well ventilated and airy place in the kitchen.

* Step 6

Lightly heat some mustard oil and add to the pickle. Do this 2 to 3 times to keep it fresh for a long time. Mustard oil or Sesame Seed Oil is always best for a pickle.

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