Green Chilli Pickle By Ananya Bhattacharya

 

 Ananya is an Instructional Designer by profession, a cook by passion and an under-skilled Mother to a toddler. You can follow her culinary journey at — https://m.facebook.com/FlavorsomeFlavors/

 

 

Ingredients:

• 100 gms Green Chilli
• 1 tsp cumin seeds
• 2 tsp black mustard seeds
• 1.5 tsp fenugreek seeds
• 3 tsp fennel seeds
• 5 tsps salt (increase if you need more)
• 1 tsp turmeric powder
• 1/4th tsp asafoetida
• 5-6 tsps of mustard oil
• 4 tsps of vinegar

 

Method:

• Wash and pat dry 100 gms Green Chilli.
• Cut off the stem and cut them into bite size pieces.
• Dry roast 1 tsp cumin seeds, 2 tsp black mustard seeds, 1.5 tsp fenugreek seeds and 3 tsp fennel seeds for a minute and grind them into a coarse powder.
• Add this dry spice mix to the cut chillies.
• Add 1.5 tsps salt (increase if you need more), 1 tsp turmeric powder, 1/4th tsp asafoetida, 5-6 tsps of mustard oil and 4 tsps of vinegar, and mix well.
• Store in an air tight jar, tastes best after a couple of days.