Monday 2 September 2013

A Spicy and Tangy Condiment : Green Chilli Pepper Pickle

  • 1/2 Kg Chilli Pepper(Green One)
  • 150 gram Fennel Seeds(Saunf)
  • 50 gram Fenugreek Seeds(Methi)
  • 50 gram Mustard Seeds(Rai/Sarson)
  • 20 gram Cumin Seeds(Zeera)
  • 3 tbsp Turmeric Powder(Haldi)
  • Salt to taste(approx. 300 gram)
  • 200 ml Mustard Oil
  • 15 Big size/20 small size Lemons(squeeze them to get juice)

  • Wash the Green Chilli Pepper and strain the water.
  • Roast all the spices(Fennel Seeds,Fenugreek Seeds,Mustard Seeds, Cumin Seeds) individually in a Pan.
  • Mix all the roasted spices once they get cool and Grind  them to form a good powder.
  • Add salt, turmeric powder, little oil(approx. 1tsp), 2 tsp lemon juice to the above masala mixture and mix them well.
  • Now make small cuts in the middle of each capsicum(don’t cut them till the end) .
  • Stuff the masala mixture into each capsicum equally and set aside for about 2 hour in a big bowl.
  • After 2 hours put the  lemon juice in the stuffed capsicum and mix them well.
  • Keep them in a dark room and keep stirring at a regular interval for 10-12 hours.
  • Next dry them under the sun for full  day, keep stirring at a regular interval. At the end of the day add oil to it and mix well.
  • At last dry them under the sun for 4-5 days.
  • Green Chilli Pepper Pickle is ready. It can be preserved in an air tight glass Jar. and can be used for 6 to 8 months. 

Enhanced by Zemanta

1 comment: