Green chilli pickle

 

Servings: 500 grams

Ingredients:

Content	Quantity	Comment
Green chillies	500 grams
Oil	1 cup
Jeera	3 tbsp
Methi	1 tbsp
Mustard seeds	2 tbsp
Curry leaves	2 tbsp
Turmeric	1 tsp
Salt	To taste
Lime juice / Vinegar	2 big lime / 4 tbsp

Method:

Wash and clean the green chillies. Dry it on a newspaper / cotton cloth. Wipe and remove stem and chop roughly.

Dry roast jeera, methi, mustard and curry leaves separately and allow it cool. Grind it to a powder. Add salt, turmeric, lime juice / vinegar, and mix well.

Heat oil till it starts fuming. Take it off the stove and allow it cool completely. Mix oil, green chillies and masala mixture prepared earlier and store in an airtight container. Steam it for 5 mins on medium flame. Remove and cool. Set aside for 3-4 days in sunlight. Mix once everyday.

Serve with the dish of your choice.

Tip:

1. You can also slit the green chillies if you choose to stuff them instead.
2. Directly set aside in sunlight for a week if you can wait.
3. Add more salt than usual as green chillies absorb more salt.