Green chilli pickle:
This is one of my personal favorites and a must have for those who cook non spicy meals for their kids. For me it is an additive with nimkis, khakhra, kachoris, rice and practically every meal.
Ingredients:
250 gms chopped green chillies (you can pick the chillies according to your heat tolerance)
25 gms mustard seed powder
25 gms salt
1 tsp red chilli powder
A pinch haldi
1/2 tsp each or fennel seeds, kalonji, and fenugreek seeds.
1/2 tsp sugar
Juice of 2 limes2-3 tbsp mustard oil
Method:
Wash, dry and cut the chillies to small pieces. Air dry them for about 30 minutes.
Mix all the above ingredients together in a clean dry bowl. Once well mixed, store in a clean dry glass jar. After 2 days store in a refrigerator.
Enjoy with nimki, khakhra, kachoris and practically everything.
Tip: Always weigh the chillies, salt and mustard powder accurately. the rest can vary to taste.
Sounds delicious! Approximately how many tablespoons is 25g of mustard powder, and also 25g of salt? Sorry, I have no scales. Also, are the fennel, fenugreek and kalonji added whole or ground up? From the preparation pic they seem whole but I cannot see if they are in the pic of the pickle itself.
ReplyDeleteHello Jenni,
ReplyDeleteGlad to see you here! 25g of mustard is 3 tablespoon and a pinch more and 25g of salt is 3 and 1/4 teaspoon of measure. I will specify that in the recipe too. Thanks for bringing it up. And yes the fennel, fenugreek and kalonji are whole. They do not need to be toasted either. I hope this helps. Do let me know how yours turn out.
Cheers!
Sangeeta