Directions
Ingredients
- Mustard oil – 1cup
- Heeng – ¼ tsp
- Methi dana (fenugreek) – 1tbsp
- Mustard seeds – 2tbsp
- Cumin – 1tbsp
- Saunf (fennel) – 1tbsp
- Garlic cloves – 20nos
- Ginger slices – ¼ cup
- Turmeric – 2tsp
- Green Chilli (cut into 1” chunks) – 3cups
- Vinegar – 5tbsp
Extra Shots- Achari Mayo
Pickle – 1 tbsp
Steps
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1
Done
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Begin by cutting the green chilli into the size of 2/3rd of an inch. |
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2
Done
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Heat a pan and pour in the mustard oil. Next put in the Heeng, and the methi dana and fry for 15sec. Next put in the mustard seeds, cumin and saunf and fry for about 30 sec. |
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3
Done
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Next add in whole garlic cloves and the ginger slices and cook for another minute. |
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4
Done
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Turn off the heat and add the turmeric and mix well. Next add in the cut green chilli. |
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5
Done
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Next add in salt and vinegar. Wait for it cool. |
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6
Done
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Transfer into clean glass jar. |
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7
Done
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Tips and Tricks while making pickleMake sure that there is no water in the jar while putting the chillies in. |
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8
Done
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Extra shots - Make Pickled Mayo (achari mayonnaise) using leftover pickle or pickle masala.To make the achari mayo, put the mayo and pickle into a wet grinder and blend to a fine paste. |
