Instant Chilli Pickle
by Tarla Dalal
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This recipe is meant for those who love spice. We 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.
Instant Chilli Pickle can be served as a side dish to the main course and snacks of any Indian cuisine.
- Heat the oil in a broad non-stick pan, add the cumin seeds and fenugreek seeds and sauté on a medium flame for 30 seconds.
- Add the asafoetida, turmeric powder and chillies and sauté on a medium flame for 2 to 3 minutes.
- Add the sugar, lemon juice and salt and mix well. Allow to cool completely.
- Serve immediately or store in an air-tight container for upto 2 to 3 days in the refrigerator.
Nutrient values (Abbrv) per tbsp
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