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Published on Jun 30, 2012
Green Chilly Pickle or Green Chilly Pickle in Mustard, which imparts a major flavor, aroma and taste. It will surely increase the sensitivity of our taste buds.
Green chilies (for pickle) - 250 grams Red mustard seeds - 2 tbsp Salt -1 tbsp Cumin seeds) - 1 tsp Fenugreek seeds - 1 tsp Asafoetida) - less than 1/4 tsp Turmeric powder - 1 tsp Garam masala - 1/2 tsp Lemon - 2 (2 tbsp juice) Oil - 2 tbsp
1.Let us rinse the chilies thoroughly and cut off the stalk. Wipe the chilies with a cloth. 2.Now cut the chilies vertically, keeping them join at one end.
3.Stir roast the cumin seeds and fenugreek seeds in a hot pan or tawa until fragrant. Turn off the flame. 4.Take mustard seeds, cumin seeds, fenugreek seeds, asafoetida in a mixture jar and grind to make fine powder. To it add turmeric powder, garam masala and salt. Churn well. 5.Transfer the powder to a bowl and add 1 tbsp lemon juice into it. 6.Now stuff each green chilly with this masala and keep on a plate. Pour the leftover oil over these chilies. 7.Cover these chilies and keep them under sunlight. Spicy-tangy green chilly pickle is ready to eat within 3 to 4 days. Do stir the chilies every day with a clean spoon. 8.You can also make this pickle with chopping green chilies in small chunks. For this chop thoroughly washed green chilies in a mixing bowl. 9.To it add salt, turmeric powder and lemon juice. Stir nicely to mix well. 10.Cover and keep aside the bowl throughout the day. Stir the chilies well after 5 to 6 hours. 11.Stir roast the cumin seeds and fenugreek seeds in a hot pan or wok till fragrant. Mix asafoetida and turn off the flame. 12.Now place mustard seeds, cumin seeds, fenugreek seeds in a mixture jar and ground finely. 13.Now mix asafoetida, turmeric powder, garam masala and salt and churn again. Transfer the powder to a bowl and mix ½ turmeric powder and ½ tsp salt to it. Mix well. 14.Then mix this powder to the chopped chilies, followed by oil and stir well thoroughly. 15.Cover and keep under sunlight for 3 to 4 days. Stir everyday once in a day. 16.Mouth drooling and spicy green chilly pickle is now done and ready.
17.Fill it in any clean and dry glass container and relish eating for up to 15 to 20 days. 18.Have this spicy-zingy pickle as side assortment with your meals or just wrap this pickle inside a parantha and enjoy!