INGREDIENTS:
PROCEDURE:
- 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)
PROCEDURE:
- 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.
Green Chilly Chatka....!!!
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