Ingredients

• 200 g - green chillies, chopped
• 1 tsp - mustard seeds
• 1/2 tsp - fenugreek seeds
• 3/4 cup - beaten curd
• 1/2 tsp - turmeric powder
• Salt - to taste
• 1/2 tbsp - sugar ( reduce sugar, if you do not want it sweet)
• 1/2 - lime, squeezed
• 1 tbsp - oil
• To be roasted and powdered:
• 1 tbsp - mustard seeds
• 1 tbsp - fennel seeds
• 1 tsp - fenugreek seeds

How to Make Mirchi ka Kutta (Hot green chilli pickle)

• Dry roast the mustard seeds, fennel seeds and fenugreek seeds. Grind into a fine powder. Keep aside.
• Heat oil in a pan. Tip in the mustard seeds and fenugreek seeds.
• When they start to splutter, add the chopped chillies and saute, till the chillies become soft.
• Add turmeric powder and fry for a few seconds.
• Add the curd, salt, sugar and the powdered mix. Mix well.
• Let it cook, till all the liquid evaporates. Add the lime juice and mix well.
• Check the seasoning and adjust to suit your liking. After it cools, transfer into a clean and dry jar.
• This pickle can be stored in a refrigerator, for up to 3 weeks.
• Recipe Courtesy: Mareena's Recipe Collections