Chillie pickle recipe
Green chillies - 100g
Tamarind - gooseberry sized
Urud dal - 2 tsp
Fenugreek seeds - 1/2 tsp
Mustard - 1/2 tsp
Asafoetida - 1/2 tsp
Oil - 10 tsp
salt - 1 tsp. Roast a few spoons of urud dal and asafoetida in little
oil, add 10-15 green chillies(small) and fry until the green colour of the
chillies changes.
To this, add salt to taste, a pinch of tamarind and a pinch of jaggery
and grind.
Pop mustard seeds in little oil, add fenugreek seeds and add the
ground mixture and fry till the raw smell disappears.
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