GREEN CHILLI PICKLE

Green chilli pickle is an integral part of every Indian household. It not only adds taste and color to food but also aids in digestion. Today we will tell you the method of making the famous green chilli pickle from Rajasthani cuisine. This pickle is easy to make, tasty and does not spoil for 3-4 months.
This tangy and spicy green chilli pickle will not only add spiciness and color to your food, but will also give you the real taste of Rajasthani cuisine. With this easy recipe, you can create this delicious pickle magic in your kitchen in just a few hours.

BENEFITS AND DISADVANTAGES OF EATING GREEN CHILLIES:
1. Improves digestion
2. Helpful in weight loss
3. Reduces pain
4. Increases immunity
5. Beneficial for heart health
6. Beneficial for skin and hair

7. May be helpful in preventing cancer

DISADVANTAGES OF EATING GREEN CHILLIES:
1. Risk of stomach irritation and ulcers
2. Can increase acidity
3. Can cause diarrhea
4. Possibility of allergy

5. Caution is necessary for pregnant women

 INGREDIENTS:

• 250 grams pearl green chillies (fresh and crisp)
• 6 tablespoons mustard oil
• 2 tbsp mustard powder
• 4 tbsp dry coriander powder
• 1 teaspoon fenugreek seeds
• 2 teaspoons salt
• 2 teaspoons fennel
• 1 teaspoon cumin
• 1/4 tsp asafoetida
• 1 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1 tablespoon vinegar (for preservation)
• 2 teaspoon dry mango powder
• 1/4 tsp red chili powder (optional)
• 1 tsp sugar or 1 inch jaggery (optional)

HOW TO MAKE GREEN CHILLI PICKLE:
PREPARE GREEN CHILLIES:
• Wash and dry fresh and crisp green chillies.
• Make a long incision in each chilli from top to bottom, taking care that it does not separate into two parts.
 
PREPARE THE MASALA:
• Heat a non-stick pan and add cumin, fenugreek seeds and fennel and fry lightly.
• Add asafoetida and fry for 10 more seconds, then turn off the flame.

• Once cooled, mix turmeric, garam masala, coriander powder, mustard powder and salt and grind coarsely.

PICKLING, KEEPING IN THE SUN:

1. Heat the mustard oil well, turn off the flame just before the smoke comes out.
2. When it cools down, add roasted masala, lemon juice and sugar (or jaggery) and mix well.

3. Fill one spoon of spices in chopped chillies and keep it in a vessel. Fill all the peppers and prepare them.
4. Pour the remaining hot oil on top.

5. To enjoy the sun rays, cover the pickle with a thin cloth and keep it in the sun.
6. In 3-4 days the magic of the spices will work and the real taste will emerge.

7. Keep turning the pickle with a clean spoon every day.

8. Keep it in a glass or earthen vessel and enjoy it with parathas, puris and mathri!

HOW TO MAKE GREEN CHILLI PICKLE – TIPS:
1. You can increase or decrease the quantity of chilli as per your choice.
2. If you like spicy pickle, you can increase the amount of red chili powder.
3. You can also add a little asafoetida to the pickle, which will enhance the taste.
4. To preserve the pickle for 2-3 months, store it in an air-tight container.
Green Chilli Pickle is a delicious and versatile dish that will give a unique taste to your food. It is easy to make and does not spoil for 3-4 months.