This Instant Green Chilli Pickle is very quick and easy to make. Instant Green Chilli Pickle is hot, spicy, tangy and delicious. Instant Green Chilli Pickle is a true delight for your taste buds in the winter special. Pickle is favorite to almost every person in India and Green Chilli Pickle is one of them. It pairs really well with Paratha, Thepla, Rice, Roti or Mathari.

Ingredients:

• Long Medium Hot Green Chilli 250grms

• 2 tsp Turmeric Powder

• Salt

• 1 Lemon Juice

• 2 tbsp Mustard Oil

• 1½ tbsp Coarsely Crushed Yellow Mustard Seeds/Rai Dal

• ½ tbsp Coarsely Crushed Fenugreek Seeds/Methi Dal

• 1 tsp Coarsely Crushed Fennel Seeds/Saunf

• ¼ tsp Asafoetida/Hing

• ¼ tsp Turmeric Powder for Tempering

Method:

1. Wash and clean Green Chilies, give them slit, and then cut into 2-3 pieces.

2. Add Turmeric Powder, Salt and Lemon Juice, mix well and keep aside.

3. Now heat the Mustard Oil in a Pan, add coarsely crushed yellow Mustard Seeds, coarsely crushed Fenugreek Seeds and coarsely crushed Fennel Seeds.

4. Add Hing, Turmeric Powder, and switch off the flame.

5. Add prepared Green Chilli, mix well, let it them cool down.

6. Instant Green Chilli Pickle is ready, you can store it in a Glass Jar.

Tips:

• You can store it in a refrigerator for long time use (After 2 to 3 days).

Instant Green Chilli Pickle Print This Instant Green Chilli Pickle is very quick and easy to make. Instant Green Chilli Pickle is hot, spicy, tangy and delicious. This instant winter special, Instant Green Chilli Pickle is a true delight for your taste buds. Pickle is favorite to almost every person in India and Green Chilli Pickle is one of them. It pairs really well with Paratha, Thepla, Rice, Roti or Mathari. Author: Binjal Pandya Recipe type: Pickle Cuisine: Indian Ingredients Long Medium Hot Green Chilli 250grms

2 tsp Turmeric Powder

Salt

1 Lemon Juice

2 tbsp Mustard Oil

1½ tbsp Coarsely Crushed Yellow Mustard Seeds/Rai Dal

½ tbsp Coarsely Crushed Fenugreek Seeds/Methi Dal

1 tsp Coarsely Crushed Fennel Seeds/Saunf

¼ tsp Asafoetida/Hing

¼ tsp Turmeric Powder for Tempering Instructions Wash and clean Green Chilies, give them slit, and then cut into 2-3 pieces. Add Turmeric Powder, Salt and Lemon 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 • You can store it in a refrigerator for long time use (After 2 to 3 days). 3.5.3208

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