Recipe : Green Chili Pickle



Ingredients :

  • Crushed yellow mustard seeds 4 tbsp

  • Freshly ground cumin seeds 4 tbsp

  • Garlic cloves, crushed 50 gm

  • Small garlic cloves peeled but left whole 20 gm

  • Ground turmeric cup

  • White vinegar 2/3 cup

  • Granulated sugar 1/3 cup

  • Salt 2 tsp

  • Mustard oil 2/3 cup

  • Small fresh green chilies, halved 450 gm

Method :

  • Mix the mustard and cumin seeds, the turmeric, crushed garlic, vinegar, salt and sugar together in a sterilized glass bowl.Green Chilly Pickle

  • Cover with a cloth and leave to rest for 24 hours. This enables the spices to infuse and the sugar and salt to melt.

  • Heat the mustard oil in a frying pan and gently fry the spice mixture for about 5 minutes (keep a window open while cooking with mustard oil as it is pungent and the smoke may irritate the eyes).

  • Add the garlic cloves and fry for a further 5 minutes.

  • Add the chilies and cook gently until tender but still green in color. This will take about 30 minutes on low heat.

  • Cool thoroughly, then pour into sterilized bottles, ensuring the oil is evenly distributed if you are using more than one bottle.

  • Leave to rest for a week before serving.

 

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