Chillie pickle


green chillies – 100g, tamarind – gooseberry sized, urud dal – 2 tsp, fenugreek seeds – 1/2 tsp, mustard – 1/2 tsp, asafoetida – 1/2 tsp, oil – 10 tsp, salt – 1 tsp. Roast a few spoons of urud dal and asafoetida in little oil, add 10-15 green chillies(small) and fry until the green colour of the chillies changes. To this, add salt to taste, a pinch of tamarind and a pinch of jaggery and grind.Pop mustard seeds in little oil, add fenugreek seeds and add the ground mixture and fry till the raw smell disappears. If it is too hot you may add 1/2 tsp of jaggery powder or sugar and fry.

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