One of the most loved pickles in an Indian household- green chilli achaar. This version here requires no oil and is extremely low in calories. The trick is to slit open sun dry your chillies well so as to ensure removal of moisture in the pickle. Enjoy !
INGREDIENTS:
250g green chillies
1 tbsp turmeric powder (haldi)
4 tbsp ground black mustard seeds
1 tbsp Saunf(fennel) seeds
1/2 tbsp Ajwain (carom) seeds
3 tbsp salt
1 tbsp Methi (fenugreek) seeds
1 tbsp Jeera (cumin) powder
Juice of 2 limes
PROCEDURE:
1. Slit 250g green chillies(with stem intact) and sun dry it for 1-2 hours.
2. In a bowl, mix 1 tbsp haldi, 4 tbsp ground black mustard seeds, 1 tbsp saunf seeds, 1/2 tbsp ajwain seeds( ajwain is a bitter ingredient so add no more ), 3 tbsp salt, 1 tbsp methi seeds, 1 tbsp jeera powder and juice of 1 lime. Mix well.
3. Stuff this mixture into the slit space between the chillies.
4. Store in a jar, add any remaining spice mixture and juice of 1 lime.
5. Store in refrigerator for 12-48 hours before consumption for maximum flavour infusion.
Enjoy !
Watch the recipe video below
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