Name: Green chili and ginger pickle recipe by Anjana Chaturvedi at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 10
Ingredients: Fresh green chilies-250 grams; Ginger slices-4 tbs (optional); Lemon juice-3/4 cup; Refined oil-3/4 cup; Crushed fennel seeds (saunf)- 2.5 tbsp; Crushed mustard seeds- 1.5 tbsp; Turmeric powder- 1/2 tsp; Salt-1.5 tbsp

ABOUT Green chili and ginger pickle RECIPE

An easy to prepare spicy and tangy green chili and ginger pickle.

Ingredients Serving: 10

Fresh green chilies-250 grams
Ginger slices-4 tbs (optional)
Lemon juice-3/4 cup
Refined oil-3/4 cup
Crushed fennel seeds (saunf)- 2.5 tbsp
Crushed mustard seeds- 1.5 tbsp
Turmeric powder- 1/2 tsp
Salt-1.5 tbsp

Instructions

Wash and wipe the green chilies well, then chop into roundels.
Peel and make thin slices of the ginger.
Put the green chillies and ginger in a glass bottle or jar and add in salt, turmeric and mustard powder(rai). Keep it covered for 4 hours.
Then add in the lemon juice, oil and fennel seeds. Mix it well.
Let it mature for 2 -3 days before you start consuming it. (You may start consuming it immediately, but the taste gets enhanced only after 2-3 days of marination).
Keep this pickle at room temperature for 1 week. Then keep it refrigerated for 2-3 months (Keep mixing it well every once a while).
You can also add fresh turmeric (kachi haldi/or amba haldi) into it along with ginger.
Serve with daal, bread or with any curry.

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