Green Chilli Pickle, Low Salt Recipe
by Tarla Dalal
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Chillies come together with a unique blend of spices, giving rise to a tongue-tickling accompaniment for any meal. Whether dhoklas or khichdi, just serve a little of this Green Chilli Pickle alongside the dish to give it a fiery touch.
A special blend of spices like soonth and carom seeds compensates for the reduction in salt, giving the same finger-licking effect as a salt-loaded one.
This yummy accompaniment can also be enjoyed by hypertensive people, in limited quantities and only occasionally.
A low-salt, low-sodium menu can also include other dishes like the Mili Jhuli Subzi and the Mooli Moong Dal .
- Heat the oil in a broad non-stick pan, add the green chillies and sauté on a medium flame for 2 to 3 minutes. Remove from the flame and keep aside.
- Dry roast the cumin seeds, peppercorns and carom seeds together in a broad non-stick pan till it leaves a nice aroma. Remove from the flame and keep aside to cool.
- Powder all the roasted ingredients in a blender till smooth.
- Add the dry ginger powder, jaggery, lemon juice and salt and mix well.
- Mix the prepared masala with the sautéed green chillies in a deep bowl and keep aside to marinate for atleast 3 to 4 hours.
- Cover with a lid and refrigerate till required. This pickle will last for 2 to 3 days in the refrigerator.
- Use only light green variety of chillies to make this pickle, else the pickle will be very spicy.
Nutrient values per cup
|Vitamin A||45 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||11.7 mg|
|Folic Acid||0 mcg|
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