Chilli Pickle

by MalaShenoy
Tasty Chilli Pickle
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Votes: 1
Rating: 4
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Rate this recipe!
Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
  • Green chilies cut in pieces : 200 gm -
  • Rye : 1 tsp -
  • Methi seeds : ½ tsp -
  • Jaggery : 1tsp -
  • Tamarind pulp : 2 - 3 tsp
  • Haldi powder : ½ tsp -
  • Oil : ½ cup -
  • Salt : as reqd -
Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
  • Green chilies cut in pieces : 200 gm -
  • Rye : 1 tsp -
  • Methi seeds : ½ tsp -
  • Jaggery : 1tsp -
  • Tamarind pulp : 2 - 3 tsp
  • Haldi powder : ½ tsp -
  • Oil : ½ cup -
  • Salt : as reqd -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Blitz the green chilies in a mixer/food processor to form a coarse paste.
  2. Heat oil in a kadai and add rye. When it splutters add the methi seeds.
  3. Add coarsely ground green chilies, haldi powder and salt and mix well.
  4. Add the tamarind pulp with a little water and cook on a low flame for 8-10 minutes.
  5. Add the jaggery and mix well.
  6. Adjust the quantity of tamarind pulp and jaggery according to your taste.
  7. This pickle can be stored in the refrigerator for up to 2 weeks.
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