Ingredients

2 cups (125 grams) bhavanagari chillies (big green chillies), cut into 12 mm. (1/2") roundels
1/4 cup (25 grams) split mustard seeds (rai na kuria)
1/4 cup (25 grams) fennel seeds (saunf)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
4 tbsp lemon juice
1/4 cup (40 grams) salt


Method

1. Roast the fennel seeds. Pound them to a coarse powder in a mortar and pestle.

2. Combine all the ingredients and toss well.

3. Bottle in a sterlised glass jar.

4. This pickle is ready to eat immediately. It can be kept under the sun for 3 to 4 days so that the flavours mellow down. It stays refrigerated for upto 3 months.
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