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Instant Chilli Pickle


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This recipe is meant for those who love spice. I have however used a milder variety of chillies i.e. Bhavnagri chillies which are long thick green chillies. You can use the sharp small green chillies if you like. Chilli roundels are sautéed with whole fenugreek seeds, cumin and turmeric to which lemon juice and sugar is added to balance the spice level. Remember to oil your hands or wear a pair of hand gloves before you cut or deseed chillies as they can cause a burning sensation when you are handling a large quantity.

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Storage: 2 to 3 days.
Preparation Time: 
Cooking Time: 
Makes 3/4 cup.
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Ingredients


1 cup (65 grams) bhavanagari chillies (big green chillies) , cut into 12 mm. (1/2") roundels
1/2 tsp cumin seeds (jeera)
1/8 tsp fenugreek (methi) seeds
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1 tsp sugar
2 tsp lemon juice
2 tbsp oil
1 tsp salt

Method
  1. Heat the oil in a pan, add the cumin seeds and fenugreek seeds. When the seeds crackle, add the asafoetida, turmeric powder and chillies and sauté for 2 to 3 minutes.
  2. Add the sugar, lemon juice and salt and mix well. Allow to cool completely.
  3. Serve immediately or store for upto 2 to 3 days in the refrigerator.
RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook
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