Green Chilies Pickle | How to make Green Chilies Pickle

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ByDurgesh Srivastava
Created on 14th May 2017
  • Green Chilies Pickle, How to make Green Chilies Pickle
Green Chilies Pickleby Durgesh Srivastava
  • Green Chilies Pickle | How to make Green Chilies Pickle (1 likes)

  • 0 reviews
    Rate It!
  • By Durgesh Srivastava
    Created on 14th May 2017

About Green Chilies Pickle

A tangy hot pickle.

Green Chilies Pickle is a delicious dish which is liked by the people of every age group. Green Chilies Pickle by Durgesh Srivastava is a step by step process which is best to understand for the beginners. Green Chilies Pickle is a dish which comes from UP cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 10 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Green Chilies Pickle takes 20.0 for the preparation and 10.0 for cooking. The aroma of this Green Chilies Pickle make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Green Chilies Pickle will be the best option for you. The flavor of Green Chilies Pickle is unforgettable and you will enjoy each and every bite of this. Try this Green Chilies Pickle at your weekends and impress your family and friends.

  • Prep Time20mins
  • Cook Time10mins
  • Serves10People
Green Chilies Pickle

Ingredients to make Green Chilies Pickle

  • Green chilli - 250 gm
  • Rai - 1 tbsp
  • Saunf - 1 tbsp
  • Oil - 2 tbsp
  • Salt - 1/2 tsp
  • Turmeric Powder - 1 tsp
  • Methi dana - 1 tsp
  • Zeera - 1/2 tsp
  • Ajwain - 1/2 tsp
  • Garam masala powder - 1/4 tsp
  • Kalaunji - 1 tsp

How to make Green Chilies Pickle

  1. Wash and dry chilies and make a slit lengthwise. Keep the ends intact.
  2. Take rai, saunf, methi dana, zeera, ajwain, kalaunji in a deep microwave safe bowl. Heat for 5 minutes the ncool and make a coarse powder.
  3. Heat turmeric powder, garam masala powder on tava for 2 minutes. Add all the spices, salt and 1 tbsp oil. Mix well. Fill the masala in the chilies.
  4. Heat 1 tbsp oil in a kadahi, spread the chilies in it and cook covered for five minutes on medium high heat. Remove cover and cook for 5 minutes on high flame.
  5. Cool and store in a glass jar. You can omit frying and keep the jar in sunlight for a few days. Use once done.
My Tip: Green chilies should be in medium thickness. The pickle should be kept in the sun for some days.

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