With COVID-19 pandemic sweeping the world, we have an opportunity to eat healthy and have adequate access to food in our pantry. The following recipe is an easy way to pickle green chillies which can then be stored for a long shelf life. This can be refrigerated for up to two months. Here’s a simple recipe of Instant Green Chilli pickle to enhance your meals.
100gm Green chilli (medium hot)
60ml Lemon juice
1 tbsp Mustard seeds
1 tbsp Fennel/ Saunf seeds
1 tsp Turmeric powder
1.5 tsp Salt
3 tbsp Oil (vegetable oil/ mustard oil)
Wash green chillies and wipe thoroughly as there should be no moisture.
Cut into pieces.
In a pan heat oil until hot, remove from flame and let it cool.
Dry roast fennel seeds and mustard seeds for a minute on low flame.
Blend to a coarse mix.
Now take a glass jar, add green chillies, salt and turmeric powder.
Transfer the coarse mix to the above.
Add the lemon juice and oil. Mix well.
Keep at room temperature for 2-3 days and then refrigerate.
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