When you eat pickle with any meal then it increases the sensitivity of our taste buds. Pickle prepared in this way can be stored up to 15-20 days. If you want to increase its shelf life then soak the pickle in lemon juice or mustard oil and enjoy.
we will prepare this pickle in 2 ways :
Stuffed Green Chilly Pickle with Mustard
Green Chilly Pickle in small pieces
We use ripe green chillies to make this pickle. Wash the chillies properly, dry them, break of their stems and wipe with a clean cloth. Cut the Chillies length wise so that they are stuck on one side.
Put Jeera and Methi in a hot pan(tawa) and gently fry them. Now put Heeng then turn off the gas. Put Rie, Jeera, Methi, Heeng in a mixer and make a fine powder also add turmeric powder, garam masala and salt. Take out the spice powder in a bowl and mix 1 tbsp lemon juice to it.
Pick one chilly at a time, take some spice powder and fill it in the chilly then keep on a plate. Similarly, fill all chillies with spice powder and also pour the leftover oil over the chillies.
You can cover the stuffed chillies with a thin cloth and keep it in the sun, if there is no sun then keep it in the room in a bowl. Mouth watering Stuffed Green Chilly Pickle will be ready in the next 3-4 days. Stir the pickle twice everyday with a dry and clean spoon.
Stuffed Green Chilly Pickle with Rie is ready, fill this pickle in a glass or bone china container and store. Take out the pickle whenever you want to eat it.
Pickle made in this manner is very easy to eat, place as many chillies you want to eat on a palte.Pick one piece of chilly at a time and eat, no need to break the chilly.
Wash green chillies , dry, break off their stems then cut them into small pieces after wiping with a clean cloth. Keep the pieces of chilly in a bowl, put salt, turmeric powder and lemon juice and mix properly. Cover the bowl and leave aside for the entire day. Stir the chillies up and down with a clean spoon after 5-6 hours.
Let us prepare the spices, Put Jeera and Methi on a hot pan and roast them gently. Put Heeng the turn off the gas. Put Rie, Jeera, Methi, Heeng in a mixer and make a fine powder also add turmeric powder, garam masala and salt. Take out the spice powder in a bowl and mix 1/2 tsp salt and 1/2 tsp turmeric powder. Mix well using a spoon(turmeric powder brings colour and salt gives taste).
Put this spice powder over the bowl filled with chillies, pour oil and stir well with a spoon. All ingredients should mix properly.
You can cover the stuffed chillies with a thin cloth and keep it in the sun, if there is no sun then keep it in the room in a bowl. Mouth watering Stuffed Green Chilly Pickle will be ready in the next 3-4 days. Stir the pickle(up and down) twice everyday with a dry and clean spoon.
Green Chilly in small pieces with Rie is ready.fill this pickle in a glass or bone china container and store. Take out the Green Chilli Pickle in small pieces whenever you want to eat it.
Pickle prepared in this way can be stored up to 15-20 days. If you want to increase its shelf life then soak the pickle in lemon juice or mustard oil and enjoy the pickle for a year.
