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Preshana's Instant Green Chilli Pickle

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A pickle is a must on meat free days especially if I cook Indian food.
1/2 kg Green Chillies
2 Tbspn Yellow Mustard Seeds
1 Tbspn Fenugreek Seeds/Methi

1 Tbspn Fennel seeds/Saunf
1 tsp Asafoetida/Hing
4 Tbspn Oil
1 tsp Turmeric Powder
1 tsp Coriander powder
1/4 cup fresh Lemon juice
1 tsp salt
Remove stalks of chillies and wash and pat them dry on a kitchen towel.
Slit chillies down the middle lengthwise, if very long cut into smaller pieces
Mix lemon juice with chillies.
Crush the whole spices coursely and add the salt and powdered spices to it.
Heat the oil, remove from heat add the spices( oil should gently bubble around spices)
Add the chillies, mix well.
Once oil is cooled, add heeng, turmeric powder and coriander powder and coarsely crushed seeds. Mix them well and then add green chillies.
Allow to cool completely and store in sterilised jars for 3-4 weeks refrigerated.
Source: Aasha Singh
Prepared, tried and tested: Preshana Singh‎

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