If you are fond of green chillies then this recipe is definitely for you!! Cooked in a jiffy with all the lovely spices used in Indian pickles, this recipe gives you the feel of a pickle without any of the fuss and bother.
Green chillies are very rich in vitamin C we are told. What better way to include them in our diet than this, where the sharpness of the green chilli is toned down and the flavour enhanced. It is a good idea to limit the chilli in the main dishes and have green chillies on the side.
Ingredients:
1 bowl green chillies, chopped
1 tsp mustard seeds ( sarso)
1 tsp fennel seeds ( saunf)
1/2 tsp fenugreek seeds ( methi)
1/4 tsp nigella seeds ( kalonji)
1/2 tsp carom seeds ( ajwain)
1/2 tsp turmeric powder
Salt to taste
1/2 tsp mango powder ( amchur)
1 tbsp lemon juice
1 tbsp oil
Method: Wash green chillies and pat dry. Discard the stem and chop the green chillies.
Assemble the spices. In a pan pour oil. When the oil gets heated add sarso, methi, kalonji, ajwain and saunf.
When they start spluttering add the chopped green chillies. Fry for a minute or so not more. The idea is to lightly fry the green chillies without browning so as to retain the lovely green colour and the crispiness.
Remove from heat. Add salt, turmeric powder and mango powder. Mix well. Lastly add lemon juice.
Once it cools down you can transfer it to a jar,refrigerate and use it for several days. You can use any green chillies for this recipe but I prefer the thicker ones that are not so fiery.
I make these too - very similar recipe. I am addicted to these - I even have a jar at work :)
ReplyDeleteIt's a good thing to have around isn't it? So simple too! I almost didn't publish this recipe but then I thought maybe the kids might like to try it.
ReplyDeleteIt's a good thing to have around isn't it? So simple too! I almost didn't publish this recipe but then I thought maybe the kids might like to try it.
ReplyDelete