Tuesday, 14 February 2017

Red chilli and Ginger Pickle

Red chilli and Ginger Pickle

  • 100 gram whole red chillies
  • 100 gram ginger
  • ½ cup lemon juice
  • 1 tbsp fennel seeds
  • ½ tsp kalaunji
  • ½ tsp fenugreek seeds
  • 1 tsp salt
  • 1 tbsp mustard oil
Method (How to make instant and tasty red chilli and ginger pickle)
  • Cut chilli into 1 cm pieces, peel ginger and cut into thin slices.
  • Dry roast fennel seeds, kalaunji, and methi seeds and make coarse powder.
  • Mix ginger, chillies and lemon juice.
  • Add coarse powder, salt and oil and mix well.
  • Keep in air tight container and keep in the sunlight for 2-3 days.
  • Pickle is ready for serve.

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