A spicy Indian pickle, a perfect side dish for any meal. Adds taste and improves digestion, appetite.
Ingredients
Ingredients
- 100 grams Green chili
- 4 to 5 tsp Mustard Oil
- 4 tsp Vinegar
- 4 tsp Fennel seeds
- 3 tsp Black Mustard seeds
- 1.5 tsp/ to taste Salt
- 1.5 tsp Fenugreek seeds
- 1 tsp Cumin seeds
- 1 tsp Turmeric powder
- 1/4 tsp Asafoetida
Instructions
- Wash and dry the green chilies. Cut the stem off and chop the green chilies into medium pieces.
- In a pan dry roast mustard seeds, fennel seeds, fenugreek seeds and cumin seeds together. Roast for 1-2 minutes on low heat.
- Make a dry powder once it cools down. Grind it very coarse.Pickle masala is ready.
- Now add mustard oil and vinegar to the chopped chilies. Mix well.
- Add the powder masala, turmeric powder, asafoetida and salt. Mix well all the ingredients.
- Now store the mixed pickle in a clean dry container. Enjoy with any meal.
Video
Notes
you can sun dry the seeds and make the powdered masala
This pickle lasts for 2-3 months.
You can use lemon juice instead of vinegar
This pickle lasts for 2-3 months.
You can use lemon juice instead of vinegar