GREEN CHILLI PICKLE

GREEN CHILLI PICKLE TASTES GOOD AS A SIDE DISH

ESPECIALLY IN SUMMER SEASON OR HOT OR HUMID WEATHER.

SIDE DISHES BRING VARIETY TO YOUR FOOD MAKING LUNCH OR DINNER SUPER TASTY.

SO LET'S GET STARTED.

• INGREDIENTS:

• GINGER - 2 INCH PIECE

• GARLIC - 3 FULL PODS

• CUMIN SEEDS - 3 TBSP
• MUSTARD SEEDS - 1TBSP

• SAFRON - 1TSP

• TAMARIND - 1 1/2 BALL ( EQUAL TO 1 MEDIUM LEMON)

• VINEGAR - 1 BOTTLE

• SUGAR - TO TASTE

• OIL - 2 CUPS

• SALT - TO TASTE
• LONG GREEN CHILLIS - 1/2 KG

METHOD:

1. SOAK TAMARIND IN VINEGAR OVERNIGHT.

2. DESEED THE TAMARIND AND KEEP THE PULP.

3. WASH CHILLIES, DRY AND CUT THEM INTO BITE SIZE PIECES.

4. IN THE FOOD PROCESSOR, GRIND CUMIN, MUSTARD SEEDS,GINGER, GARLIC AND SAFRON.

5. ALONG WITH VINEGAR TO MAKE A PASTE, THIS IS YOUR BASE MASALA FOR THE PICKLE.

6. IN THE PAN, HEAT THE OIL, ADD THE JUST MADE GROUND MASALA PASTE AND STIR WELL.

7. ADD CHILLIES, TAMARIND PULP, SUGAR, VINEGAR AND COOK FOR 5-7 MINUTES.

8. ADD A PINCH OF PRESERVATIVES.

9. REMOVE FROM HEAT, WHEN THE MIX COOLS DOWN TRANSFER IT TO A GOOD STERILIZED AIRTIGHT CONTAINER.

10. ( TO STERILIZE THE CONTAINER, KEEP THE BOTTLE IN A PAN WITH COLD WATER, BOIL THE WATER FOR 20 MINUTES.

11.REMOVE THE PAN FROM HEAT AND LET IT COOL DOWN, REMOVE THE BOTTLE AND LET IT DRY.)

TOTAL COOK TIME: 30 MINUTES

MARINATION TIME: MINIMUM 12 HOURS. (OVERNIGHT)