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Green Chilly Pickle

Chef.Foodie's picture
Ingredients
  Green chilies 1⁄2 Kilogram
  Tamarind ball 1 Large
  Oil 1⁄4 Kilogram (Preferably Til)
  Turmeric powder 2 Teaspoon
  Salt 4 Tablespoon (3 - 4 Tablespoon, According To Taste)
Broil and powder:
  Mustard seeds 1 1⁄2 Tablespoon
  Fenugreek seeds 1 Tablespoon
  Asafoetida 1 Teaspoon
  Sesame seeds 2 Tablespoon
Directions

1. Boil the tamarind in a little water, and take out thick extract, removing the seeds and pips. Pass through a strainer, and set aside.
2. Wash and wipe dry the chillies thoroughly. There should be absolutely no traces of water. Slit each chilly into two, halfway through.
3. Heat the oil and when done, add the chillies and fry until soft. Do not allow to get browned.
4. Add the tamarind extract, and cook for a while.
5. Add the salt and powdered spices, and cook further until the oil surfaces. Cool and bottle.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Pickling
Dish: 
Pickle
Restriction: 
Vegetarian
Ingredient: 
Chili
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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