today we are going to prepare instant green chilli pickle, one which you can consume rightaway
ingredients & quantities in the description box
here are the ingredients
mustard oil
green chillies, washed & the moisture well dried.
fennel seeds
fenugreek seeds
mustard seeds
cumin seeds
asafoetida powder
salt
turmeric powder
white vinegar
we will first dry roast the fennel seeds, mustard seeds, fenugreek seeds & cumin seeds
heat the wok on low heat. add the spices and dry roast till they just start leaving their aroma, about a minute
roasting the spices will dry up any moisture they are holding as well as make the pickle taste better
the spices are roasted. we will remove them to a plate & let them cool down completely
then grind them to a coarse powder
here is the coarsely ground spice mixture
add in the turmeric powder, salt & asafoetida powder
add just enough mustard oil to make a moist mixture, about 1.5 tbsp should be enough
mix well to make an even moist mixture
add oil little by little
the spice mixture is moist now and ready to be stuffed in the green chillies
we will now make slits/pockets in all the green chillies
remember the chillies should not have any moisture left outside from the washing so dry them completely else the pickle will go bad
now remove the stalk and make a long cut on one side of each green chilli as shown
all the cuts have been made in the green chillies. now stuff a good amount of the spice mixture in each one of them as shown
all the chillies are ready after the masala stuffing
we will lightly fry them now
keep heat on medium. add 4 tbsp mustard oil & let it heat up
oil is hot. reduce heat to low & add the green chillies
stir fry for about 2 minutes till lightly fried
then put off heat
and allow the chillies to cool down completely
the fried green chillies have cooled down. add the white vinegar and mix well
our instant green chilli pickle is ready. we do not need to keep this pickle in sunlight
as we we have fried them and they are soft now
we can now fill them in a jar and you can eat them right away
if you do not wish to add vinegar then keep the jar in sunlight for 1 day to let the mustard seeds ferment & let the pickle get ready
the vinegar is mixed nicely we will fill the green chillies in a jar
the pickle does not need to be kept in the refrigerator. it will stay good at room temperature for several months
here is our dish of the day instant green chilli pickle
do try it and give your feedback
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