Thursday, Dec 20 2007

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Quicky Chilli Pickle

Ingredients

8-20 green chillies, chopped finely
Pinch of hing
1/4 tsp crushed mustard seeds
1/8 tsp turmeric powder
2 tsp lemon juice
Salt as per taste
2 tsp oil

Method:

Heat oil

Add hing, crushed mustard

Add green chillies, turmeric powder and salt

Stir for a minute

Cover and keep for 2 minutes more

Add lemon juice, mix well

Remove from fire

Let it cool and pickle is ready Making time: 5-7 minutes
Shelf-life: 2 days refrigerated

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