Ingredients:
Green Chillies - 250 gms
Mustard Powder - 2 tsp
Gingely Powder - 4 tsp (Dry roast and powder the seeds)
fenugreek powder - 1 tsp
Turmeric - 1/2 tsp
Salt to taste
Tamarind - lemon ball size
Oil - 100 gms
Method:
Green Chillies - 250 gms
Mustard Powder - 2 tsp
Gingely Powder - 4 tsp (Dry roast and powder the seeds)
fenugreek powder - 1 tsp
Turmeric - 1/2 tsp
Salt to taste
Tamarind - lemon ball size
Oil - 100 gms
Method:
- Make slits on chillies with pin.
- Heat oil and fry green chilli until they become white.
- Extract thick juice from tamarind, add this juice to chillies and cook for few minutes.
- Now add salt and turmeric, cook till oil floats.
- Then add all powders and mix well. Remove from fire and when it is cool store in glass jar.
- Its shelf life is one month.
- This pickle is good with steamed rice and ghee.
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