Ingredients
1/2 kg green chili
2 tbsp Mustard oil
A pinch of hing (optional)
1 tsp mustard seeds
1/4 tsp fennel seed
1/2 tsp salt
1/2 tsp kashmiri red chili powder
1/4 tsp Turmeric powder / haldi
1/4 tsp Mango powder or 1/2 tbsp lemon juice
Method :-
Wash and dry the chillies.
Remove the stem from the knife or hand.
Slit them vertically into halves.. (cut vertically into two parts or four parts)
prepare all green chilies likewise.
In a plate/bowl/tray add green chili, red chili powder, haldi, salt and mix well.
In a pan, add oil and heat for few seconds, then add mustard seeds and fennel seeds and hing
When it start cracking, then add all green chili mixture and stir fry for 2-3 minutes on medium to high gas.
Add lemon juice or Mango powder. Mix well. cook for few seconds
Turn off the gas.
Instant Green chili pickle is ready.
Enjoy this pickle with parantha, chapati or Mathri.
You can store this pickle in airtight container for two weeks in fridge.
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