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No Sun-Drying Needed! Make Delicious 'Instant' Green Chili Pickle in Minutes
- •This instant green chili pickle enhances the taste of meals, perfect with dal-rice or roti-paratha.
- •A unique feature of this pickle is that it doesn't require sun-drying and can be consumed immediately after preparation.
- •Ingredients include 250-300 grams of green chilies, mustard oil, mustard seeds, fennel seeds, fenugreek seeds, turmeric, amchur, salt, and asafoetida.
- •Before preparation, wash and dry chilies thoroughly, remove stems, and cut them; seeds can be removed for less spice.
- •Lightly roast and grind mustard, fennel, and fenugreek seeds, then mix with hot mustard oil, asafoetida, turmeric, salt, and chopped chilies.
Key Questions Answered
To make instant green chili pickle, expert Kiran recommends using 250 to 300 grams of thin green chilies, 2 to 3 tablespoons of mustard oil, 1 to 1.5 teaspoons of mustard seeds, 1 teaspoon of fennel seeds, half a teaspoon of fenugreek seeds, half a teaspoon of turmeric, 1 to 1.5 teaspoons of dry mango powder, salt to taste, and a pinch of asafoetida. Lemon juice or vinegar can also be added for extra sourness.
First, wash the green chilies thoroughly with water and dry them completely with a clean cloth to prevent the pickle from spoiling quickly. Then, remove the stems and cut the thin green chilies properly. If you prefer less spice, you can remove the seeds from the chilies.
To preserve the pickle for a longer period, you must use more oil and ensure the pickle is not kept in a humid place. It should be stored in a clean and dry glass jar, making sure there is no water or moisture present inside.
