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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: 
30 Minutes
Servings: 
4

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 696 Calories from Fat 603

% Daily Value*

Total Fat 69 g105.5%

Saturated Fat 8.9 g44.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5830.8 mg243%

Total Carbohydrates 20 g6.8%

Dietary Fiber 5.1 g20.5%

Sugars 7.3 g

Protein 6 g12.7%

Vitamin A 29.6% Vitamin C 506.7%

Calcium 14% Iron 30.6%

*Based on a 2000 Calorie diet

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Green Chilly Pickle Recipe