Galgai Large Lemon D Chilli Pickle
|Galgals||1 Kilogram, washed and cut into 0.5 inch pieces and deseeded|
|Green chilies||200 Gram, cut in 0.5 inch pieces|
|Pounded fenugreek seeds||1 Tablespoon|
|Roasted pounded rye||2 Teaspoon|
|Turmeric powder||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Malt vinegar||1⁄2 Cup (8 tbs)|
|Potassium meta bi sulphate||1⁄4 Teaspoon|
Microwave galgal with salt for 8 minutes, stirring occasionally.
Mix in chillies and microwave for another 5 minutes, stirring in between.
Mix all the other ingredients except vinegar and meta bi sulphate.
Leave covered overnight.
Mix in vinegar.
Dissolve meta bi sulphate in 1 tbsp water and mix it into the pickle.
Pour into an airtight sterilized jar.
The pickle will be ready after 10 days and will keep for 6 months.