Green Chili Pickle-Maharashtrian style
Tangy Delicious Green chili pickle
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 gms Green Chillies / Hari Mirch (chopped)
- 2 tbsp Coriander seeds/ sabut dhaniya (coarsely grounded)
- 1.5 tsp Mustard Seeds / Rai kuria
- 1.5 tbsp lemon juice
- 1.5 tbsp White Vinegar / Sirka
- 1/4 tsp Turmeric Powder / Haldi Powder
- 2.5 tsp Salt / Namak
- 3 tbsp Cooking Oil
- 1 tsp Fenugreek Seeds / Methidana
- 2 tsp Fennel Seeds / Saunf
- 1/2 tsp Asafoetida / Hing powder
Instructions
- 1
Wash and then wipe green chilies with a napkin.and then chop chilies into roundels.
- 2
Heat oil in a pan and add the tempering ingredients.
- 3
When seeds become golden then add chopped green chilies and saute them for few seconds.(don't over cook)
- 4
Now add 1 and 1/4 tsp salt and stir fry on high heat ,till all the extra moisture evaporates.
- 5
Remove the pan from the heat and let it come down to room temperature.
- 6
In a bowl and coarsely ground coriander seeds,rai kuria,1/2 tsp salt,turmeric ,vinegar and lemon juice and mix well.
- 7
Now add the chilies in the lemon juice mixture and mix properly.
- 8
Transfer the pickle in a sterilized glass jar .
- 9
Start using after a day so chili will absorb all the flavours,but can also use the same day.
- 10
Stays fresh for 3 month in the refrigerator.