Instant Chilli Pickle


Instant Chilli Pickle

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This recipe is meant for those who love spice. We have however used a milder variety of chillies i.e. Bhavnagri chillies which are long thick green chillies. You can use the sharp small green chillies if you like.


Chilli roundels are sautéed with whole fenugreek seeds, cumin and turmeric to which lemon juice and sugar is added to balance the spice level.


Instant Chilli Pickle can be served as a side dish to the main course and snacks of any Indian cuisine.


Instant Chilli Pickle recipe - How to make Instant Chilli Pickle

Storage:  2 to 3 days   Preparation Time:    Cooking Time:    Total Time:     Makes 0.50 cup
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Ingredients
Method
    Method
  1. Heat the oil in a broad non-stick pan, add the cumin seeds and fenugreek seeds and sauté on a medium flame for 30 seconds.
  2. Add the asafoetida, turmeric powder and chillies and sauté on a medium flame for 2 to 3 minutes.
  3. Add the sugar, lemon juice and salt and mix well. Allow to cool completely.
  4. Serve immediately or store in an air-tight container for upto 2 to 3 days in the refrigerator.
Nutrient values (Abbrv) per tbsp
Energy43 cal
Protein0 g
Carbohydrates1 g
Fiber0 g
Fat4.3 g
Cholesterol0 mg
Sodium0.1 mg



Reviews

Instant Chilli Pickle
 on 06 Sep 16 09:27 AM
5

Chillies and with sugar was hard to believe but when we made this it was liked so much that everytime it is in demand.
Tarla Dalal
06 Sep 16 09:42 AM
   Hi Monika , we are delighted you loved the Instant Chilli Pickle recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

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