The green chili pickle goes very well as an accompaniment to simple Indian meals like as dal rice, curd rice and even chappati, paratha. Instant green chili pickle quick and easy to make.This pickle is hot, spicy, tangy.Instant green chili pickle is a true delight for your taste buds.
- 100-150 gm.green chili(15- 20)
- 2-3 tbsp coriander powder(roasted)
- 1 tsp fenugreek seeds(grind coarsely)
- 2tsp rai(mustard seeds)grind coarsely
- 1tbs turmeric powder
- 2-3 lemon( juice)
- 1 1/2 tbs mustard oil
- 1/4tsp asafetida(Hing)
- 2-3 tbs salt
First, wash gently green chili dry for 5-6 hour. It should be dry completely and cut a vertical lengthwise slit in each one, and cut into 2-3 pieces, Keep them aside.
Combine coriander powder,1tsp grind rye or mustard seeds, turmeric powder, salt. Mix well and keep it aside.
Stuff the spice mix into the green pepper and place aside.
Heat oil until quite hot, add asafetida and coarsely grind methi seeds then saute it for 1-2 second add it to stuffed green chili and lemon juice, saute it for 2-3 minutes.
Turn off gas, after 2-3 hour instant green chili pickle is ready to serve. Transfer pickle into a jar and store it at room temperature in winter but summer you can store it for one-two month by refrigerating.