Green Chili Pickle

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Recipe Facts:

Tilted Brush Stroke Yellow Wavy Line Indian Tilted Brush Stroke Total Time 30 min Tilted Brush Stroke 10

Ingredients:

– 150 gms Green chilies medium spicy – 3 tablespoon Oil preferably mustard oil (I used olive oil) – 1 tablespoon Fennel seeds / Saunf – ½ tablespoon Mustard seeds – 1 ½ tablespoon Amchur powder / Mango powder – 1 tablespoon Dhania Powder / Coriander powder – ½ teaspoon Turmeric powder – ¼ teaspoon Asafetida – to taste Salt – ½ teaspoon Sugar Yellow Wavy Line

Step 1

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Steps 2-3

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Steps 4-5

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Steps 6-7

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Enjoy!

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" I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey!

More Recipes:

[{"selector":"#anim-52518383-d8ad-4230-a658-8a0a8154b21c","keyframes":{"opacity":[0,1]},"delay":400,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-569d04c4-0cbb-485d-a07c-319a8f383a60","keyframes":{"transform":["translate3d(127.77778%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 01 Instant Green Apple Pickle 02 Thakkali Thokku | Tomato Pickle Yellow Wavy Line

Green Chili Pickle

Hari Mirch Ke Tipore

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This green chili pickle is one of the best pickle to serve with paratha and dal. Hari Mirch Ke Tipore is a popular pickle made with fresh green chilies and spices and served with lunch platter.

Recipe Facts:

Cuisine

Servings

Ingredients:

Step 1

– Wash and wipe the green chilies and cut them into roundels. I have not deseeded them as the variety I used was not very spicy. If using very spicy chili, I would suggest that you partially deseed them to help reduce the heat.

Steps 2-3

– In a pan, heat the oil. Then add the mustard seeds, fennel seeds and Asafetida. – Fry for 30 seconds and then add the turmeric powder and the green chilies.

Steps 4-5

– Sauté for about 2 minutes and then add the salt. Mix well and then cover the pan and cook the chilies for about 4-5 minutes until they are slightly soft. – Now add the coriander powder, amchur powder and the salt and mix well.

Steps 6-7

– Cook for couple of more minutes and then turn off the flame. – Let it cool down entirely and then transfer it to a glass jar and store in the refrigerator. I had left it out for 2 days and it remained fresh. It was done by then so cannot say how long it can be outside.

Enjoy!

" I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey!

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