Mustard Green Chilli Pickle Recipe
A vegetarian Indian recipe with green chillies - washed & pat dried, mustard seeds - (or kuriya-split), pinch asafoetida (hing). Ready in 15 min, serves 4.
Curated byAarav Mehta🇮🇳
- 1
To begin making the Mustard Green Chilli Pickle, firstly cut the green chillies into half or more pieces
green chillies - washed & pat dried(250 gram)mustard seeds - (or kuriya-split)(4 tablespoon) - 2
Take the green chillies in a mixing bowl, add a pinch of salt and mix well
green chillies - washed & pat dried(250 gram)pinch asafoetida (hing)(1)salt - to taste - 3
Keep those chillies in a bowl for at least half an hour
green chillies - washed & pat dried(250 gram) - 4
Drain the chilli-salt water and keep green chillies in a bowl
green chillies - washed & pat dried(250 gram)salt - to taste - 5
(This way green chillies will reduce their spicyness)Take another mixing bowl
green chillies - washed & pat dried(250 gram) - 6
Combine mustard splits (kuriya), asafoetida, oil, salt, jaggery, lemon juice and turmeric powder in a bowl
mustard seeds - (or kuriya-split)(4 tablespoon)pinch asafoetida (hing)(1)salt - to tastejaggery(1/4 teaspoon)lemon juice(1/2 tablespoon)turmeric powder (haldi)(1 teaspoon) - 7
Toss all the ingredients and beat them in round motion with hand for about 4 to 5 minutes
- 8
After 4 to 5 minutes, add the green chilies and toss them
green chillies - washed & pat dried(250 gram) - 9
Mix everything well
- 10
Adjust salt and lemon juice according to your taste
salt - to tastelemon juice(1/2 tablespoon) - 11
Transfer them in to a sterilised bottle or in a glass jar and store in a fridge for long
- 12
Serve Mustard Green Chilli Pickle with your everyday meal for that extra hint of tanginess and spiciness
green chillies - washed & pat dried(250 gram)mustard seeds - (or kuriya-split)(4 tablespoon)
Nutrition Facts
Per serving
Rate this recipe
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Mustard Green Chilli Pickle Recipe
A vegetarian Indian recipe with green chillies - washed & pat dried, mustard seeds - (or kuriya-split), pinch asafoetida (hing). Ready in 15 min, serves 4.
Curated byAarav Mehta🇮🇳
Directions
12 steps- 1
To begin making the Mustard Green Chilli Pickle, firstly cut the green chillies into half or more pieces
green chillies - washed & pat dried(250 gram)mustard seeds - (or kuriya-split)(4 tablespoon) - 2
Take the green chillies in a mixing bowl, add a pinch of salt and mix well
green chillies - washed & pat dried(250 gram)pinch asafoetida (hing)(1)salt - to taste - 3
Keep those chillies in a bowl for at least half an hour
green chillies - washed & pat dried(250 gram) - 4
Drain the chilli-salt water and keep green chillies in a bowl
green chillies - washed & pat dried(250 gram)salt - to taste - 5
(This way green chillies will reduce their spicyness)Take another mixing bowl
green chillies - washed & pat dried(250 gram) - 6
Combine mustard splits (kuriya), asafoetida, oil, salt, jaggery, lemon juice and turmeric powder in a bowl
mustard seeds - (or kuriya-split)(4 tablespoon)pinch asafoetida (hing)(1)salt - to tastejaggery(1/4 teaspoon)lemon juice(1/2 tablespoon)turmeric powder (haldi)(1 teaspoon) - 7
Toss all the ingredients and beat them in round motion with hand for about 4 to 5 minutes
- 8
After 4 to 5 minutes, add the green chilies and toss them
green chillies - washed & pat dried(250 gram) - 9
Mix everything well
- 10
Adjust salt and lemon juice according to your taste
salt - to tastelemon juice(1/2 tablespoon) - 11
Transfer them in to a sterilised bottle or in a glass jar and store in a fridge for long
- 12
Serve Mustard Green Chilli Pickle with your everyday meal for that extra hint of tanginess and spiciness
green chillies - washed & pat dried(250 gram)mustard seeds - (or kuriya-split)(4 tablespoon)
About this recipe
A vegetarian Indian recipe with green chillies - washed & pat dried, mustard seeds - (or kuriya-split), pinch asafoetida (hing). Ready in 15 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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