And back from vacation
L and back into the kitchen…well not really…just
clicking something which I had made before I left and it is ready
for me on getting back home…Green Chilli Pickle (also made turmeric pickle but
not in the mood to make another post just now)…to the friends who will read
this go “You made pickle!! Yikes!!!”
YES, I DID…this is what good housewives do to ensure they don’t waste
anything before going on vacation and YES I am turning into my mother…and
talking of mothers, her version is different and is mentioned below…off I go to
have my Aloo ka Parantha with Achaar and then a teeny tiny nap J
Pat dry and ensure moisture is removed or else the pickle will turn bad.
Cut up the chillies into small pieces.
Pound the spice mix once or twice in a mortar & pestle (or use a rolling pin).
In a dry sterilized glass jar with a tight lid, put in the chillies, the spice mix, salt and add the mustard oil. The oil should just cover the chillies.
Keep the jar in a dry, sunny place for a couple of days till the chillies become pale green and soft (I left it on the kitchen window sill before leaving, if keeping it outside do remember to bring it in every evening). Pickle is ready
Hari Mirchi Achaar (Green Chilli Pickle)
Ingredients:
- Green Chillies, chopped, 30 gm
- Panch Phoran, 5 gm
- Salt, 8 gm
- Mustard Oil, 35 gm
Instructions:
Wash the green chillies thoroughly & remove the stems.Pat dry and ensure moisture is removed or else the pickle will turn bad.
Cut up the chillies into small pieces.
Pound the spice mix once or twice in a mortar & pestle (or use a rolling pin).
In a dry sterilized glass jar with a tight lid, put in the chillies, the spice mix, salt and add the mustard oil. The oil should just cover the chillies.
Keep the jar in a dry, sunny place for a couple of days till the chillies become pale green and soft (I left it on the kitchen window sill before leaving, if keeping it outside do remember to bring it in every evening). Pickle is ready
MOM’S
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MINE
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Use brown mustard seeds, fenugreek seeds
& fennel seeds (1:1:2)
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Used ‘Panch Phoron’ spice mix
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Grind the spices to a coarse powder
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Lightly Pounded /just bruised
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Heat mustard oil to smoking point, cool and
then add
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Used raw mustard oil
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Add a big fat pinch of turmeric
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No turmeric
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