Green Chili Pickle Recipe
Ingredients
- 1 cup Mustard Oil
- 265 g Green Chillies
- 2 tbsp Panch Phoron Mix
- ¼ tsp Asafoetida (Hing)
- 10-12 cloves Garlic
- Salt To Taste
- 1 tsp Turmeric Powder
- 1 tsp Chilli Powder
- ¼ cup Vinegar
Instructions
- Dry all the moisture from the chilies using tissue paper.
- Cut into half or small pieces.
- In a pan, heat mustard oil on low to medium heat.
- Add panch puran mix & hing, leave until fragrant. Then add garlic cloves & turn off the heat.
- Add turmeric powder, chilli powder, followed by prepared green chillies.
- Salt to taste and then add vinegar. Mix well and let it cool
- When cool, pickle is ready to be transferred into a jar.
Tips:
- Consume first after 6-8 hours. Avoid using wet utensils to ensure it lasts longer. Refrigerate and store in a jar for up to 3 months.
