Ingredients
Method
- Wash and clean Green Chilies, give them slit, and then cut into 2-3 pieces.
- Add Turmeric Powder, Salt and Lime Juice, mix well and keep aside.
- Now heat the Mustard Oil in a Pan, add coarsely crushed yellow Mustard Seeds, coarsely crushed Fenugreek Seeds and coarsely crushed Fennel Seeds.
- Add Hing, Turmeric Powder, and switch off the flame.
- Add prepared Green Chilli, mix well, let it them cool down.
- Instant Green Chilli Pickle is ready, you can store it in a Glass Jar.
Notes
Use Medium Hot Chilies for best result.
if you don't have Mustard-fenugreek dal, just crush whole mustard seeds and fenugreek seeds in a mortar pestle.
You can use 2-3 tbsp white vinegar instead of lime juice.
You can store it in a refrigerator up to 6 month for long time use (After 2 to 3 days).
if you don't have Mustard-fenugreek dal, just crush whole mustard seeds and fenugreek seeds in a mortar pestle.
You can use 2-3 tbsp white vinegar instead of lime juice.
You can store it in a refrigerator up to 6 month for long time use (After 2 to 3 days).