If you are looking for a catelist to add flavour and taste to your same old lunch or dinner menus, keeping in mind the nutrition and taste and time to cook, then your wait is over. Here is the instant green chili pickle recipe, which will serve the purpose of adding perfect blend of tastes and nutrition and make your lunch or dinner recipes a fun. And the best part is the instant green chili pickle gets very little to make. You can enjoy the delicious instant green chili pickle with dishes of you choice. So here are the steps to make the instant green chili pickle at home in just no time.
Note: In this pickle recipe I am not going to put hot oil in to the pickle but if you want to you can put it later once the pickle is cooked.
- Green chili – 100 grams
- Mustard Oil – 4 to 5 tsp
- Vinegar – 4 tsp
- Fennel seeds – 3 tsp
- Black Mustard seeds – 3 tsp
- Salt – 1.5 tsp or to taste
- Fenugreek seeds – 1.5 tsp
- Cumin seeds – 1 tsp
- Turmeric powder – 1 tsp
- Asafoetida – 1/4 tsp
Take 100 g chili and Wash, dry and chop chili in this size.
Then heat a pan on gas and add cumin seeds.
Add Fennel, mustard seeds, Fenugreek seeds and roast them, just to dry them completely.
Blend and make powder.
Then add mustard oil and vinegar in the chili.
Then add the blended powder.
Then add salt, turmeric, and asafoetida and mix it well.
And our chili pickle is ready to serve.
So this was our instant chili pickle. you can store this in an airtight container for 2-3 months and enjoy with your food. so do try this easy and tasty chili pickle at home and share your experience.
Instant green chili pickle will ad to the taste of your meals for sure.