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Recipe :
Green Chili Pickle
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Ingredients :
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Crushed yellow mustard seeds – 4 tbsp
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Freshly ground cumin seeds – 4 tbsp
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Garlic cloves, crushed – 50 gm
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Small garlic cloves peeled but left whole – 20
gm
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Method : |
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Mix the mustard and cumin seeds, the turmeric,
crushed garlic, vinegar, salt and sugar together in a sterilized
glass bowl.
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Cover with a cloth and leave to rest for 24
hours. This enables the spices to infuse and the sugar and salt to
melt.
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Heat the mustard oil in a frying pan and gently
fry the spice mixture for about 5 minutes (keep a window open while
cooking with mustard oil as it is pungent and the smoke may irritate
the eyes).
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Add the garlic cloves and fry for a further 5
minutes.
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Add the chilies and cook gently until tender
but still green in color. This will take about 30 minutes on low
heat.
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Cool thoroughly, then pour into sterilized
bottles, ensuring the oil is evenly distributed if you are using
more than one bottle.
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Leave to rest for a week before serving.
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