One pickle that never fails to impress, emus easy and lifts up any dish is green chili pickle. I love making it as it’s easy and doesn’t need too many ingredients. Best is you can relish it with any cuisine and use with rice, wraps or our indian bread! Spread it on a toast or use as a sharp kick in a sandwich. Sharing this healthy and happy recipe. You can put adjust the ginger and garlic according to choice. At times i just put equal quantities of each to make it different. It’s easy and high on taste.
INGREDIENTS
200 Good morning green chilies
50 gms cleaned ginger
3 bulbs garlic, cleaned
2 large lemons
1/4 cup oil of choice(mustard oil makes it pungent)
3 tbsp salt
1 tsp turmeric
1 tsp roasted and ground coarse methi
3 tbsp roasted and ground mustard seeds
1 tbsp ready made pickle masala
METHOD
1. Coarsely crush the ginger, chilies and garlic in a processor. I find this easy and also it adds character to it.
2. Put all the spices and salt. Mix well.
3. Add the oil and lemon juice. Mix well and keep aside.
4. Cover and keep tossing for the next 24 hours. This helps the water to be released, spices to be absorbed and also the mustard to absorb the water.
5. Adjust seasoning and taste. Bottle them and eat with EVERYTHING you are relishing.
6. Use really hot chilies since as the days go by, it gets milder on spice.
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