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| Ingredients: |
Green chillies of thick variety - 1Kg
Amchoor - 100 Gms
Haldi - 25 Gms
Rai powder (mustard powder) - 100 Gms
Salt - 125 Gms or slighty more than 1/2 cup salt.
Mustard oil - 3/4 Cup
Wipe the green chillies with a damp cloth.
Slightly roast the saunf on tawa and coarsely grind it.
Slit chillies, remove seeds, smear the chillies with 1/4 cup mustard oil.
Heat 1/2 cup oil to smoking point. Remove from fire and cool it.
Add saunf, rai powder, salt and amchoor.
Fill this masala into the chillies.
Keep it in the sun for a week. Keep shaking and mixing the pickle daily.
For a longer shelf life, heat 1 cup mustard oil to smoking point.
Cool and add to the pickle after it is ready
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