Wednesday, July 15, 2015

Raiwara Marcha, An instant chili pickle

Green chillies - 8-9,
Split mustard seeds - 1 1/2 tbsp,
Fennel seeds - 1/2 tsp,
Turmeric powder - 1/8 tsp,
Oil - 1 tbsp,
Lemon - few drops,
Black paper - 5-6,
Sugar - pinch,
Asafoetida - pinch,
Salt - to taste.

Wash and dry chillies properly. Cut the stems and slit lengthwise and cut one inch long slice.

Mix split mustard seeds, fennel seeds, black papers and slightly crush them using mortar and pestle. Transfer into a mixing bawl followed by asafoetida, oil, green chillies, sugar, salt and lemon juice and mix well.

Store into airtight container and refrigerate it. Let it rest over night for better taste.

I am using Serrano peppers for less heat.
Fennel seeds and black papers can be skipped.
Remove chili seeds if you wish to.
No need to heat oil except mustard oil.
Prepare this pickle in small quantity & enjoy it  fresh.
Its an instant pickle so try to consume within 8-9 days.

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