Description

INGREDIENTS

Green Chilies, Chopped & Deseeded – 1 1/2 Cups

Oil – 2 Tbsp

Fennel Seeds – 1 Tbsp

Mustard Seeds- 1 Tsp

Cumin Seeds – 1 Tsp

Turmeric Powder- 1/4 Tsp

Salt As Per Taste

Dried Mango Powder – 1 Tbsp

Coriander Powder- 1 Tbsp

Pinch Of Red Chili Powder (Optional)

Water – 2 Tbsp (Optional)

Asafoetida- 1/4 Tsp

RECIPE:

1. Heat oil in a pan over medium heat.

2. Add asafetida, mustard seeds, cumin seeds, and fennel seeds.

3. When the seeds start to splutter, add chopped green chilies. Saute for about 5 minutes.

4. Now add turmeric powder, salt, coriander powder, chili powder, dried mango powder and mix well.

5. Cook for 1 minute. Add water and cook 2 minutes. (Use 3 tbsp oil if you are not using water)

6. Remove from heat.

7. Instant chili pickle can be served as a side dish to accompany your meals.

8. Instant chili pickle can be kept in the refrigerator for 5-6 days. Enjoy!