Geethu's Kitchen - Edit Recipe: Kerala Green Chilli pickle
Editing Tips
Do NOT use double quotes " anywhere! Use
"
instead
Enclose betwwen
<del>
and
</del>
for
strikethrough
Enclose betwwen
<b>
and
</b>
for
bold
Enclose betwwen
<i>
and
</i>
for
italics
Use
<img src='img/ipot-pink.png' height='20' width='20'>
for IP icons
Author
--select--
Geethu
Mummy
Padma
Paru
Ambu
Unni
Title
links
Ingredients
Ingredients chopped green chilies - l 6 tablespoons mustard seeds - yellow or black or split mustard seeds (rai na kuria or rai ki dal) 3 tablespoons rock salt (edible and food grade) (sendha namak) 2 teaspoon turmeric powder (haldi) 1 cup mustard oil or sunflower oil or peanut oil (sarson ka tel ya moongphalli ka tel) 5 to 6 lemons (nimbu) - yields ⅓ to ½ cup lemon juice
Steps
In a clean glass jar, add the green chilies, ground mustard seeds and salt. Mix by shaking the jar . Cover the jar with its lid tightly and keep in the sun for 2 to 3 days. After 2 to 3 days, add lemon juice and turmeric powder to the pickle.. Mix everything very well. Close the jar and again keep in the sun for 1 to 2 days. Heat Oil. Let the oil cool till it becomes warm or is slightly hot..- About 15 mins. Pour the oil over the Chilli in the pickle jar. Cover the jar with its lid and keep the pickle at room temperature for 4 to 5 days for the pickling process to happen.
Save Recipe