- Meal Type
- Ingredient
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- Seasonal
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Description
Cooking Time
Preparation Time : 20
Cook Time : 20
Total Time : 40
Ingredients
Serves 10
300 gram red chilli
4 tablespoon lemon juice
1Salt to taste
1/4 teaspoon asafoetida
2 tablespoon turmeric powder
4 tablespoon peanuts oil
4 tablespoon mustard seeds
6 tablespoon fennel seeds
3 tablespoon fenugreek seeds
Directions
Rinse with water and dry red chillis with a kitchen napkin.
Remove the crowns from the Red chillis. Then cut in to 2 parts
For pickle masala : Take mustard seeds, fenugreek seeds and fennel seeds in a small grinder jar .powder the spices coarsely.
Take the Red chillis in a bowl ... sprinkle this pickle masala on it.. add lemon juice , salt , hing and turmeric powder and mix well with a spoon.
Add oil in it and mix it well..The pickle is ready to eat now or you can store it in a clean, dry bottle for upto a month in fridge.
McKinney, Texas
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