Buttermilk (Matha) Mircha Pickle Recipe

Cooking Directions

• STEP 1.Wash and dry the green chilies, then slit them lengthwise.
• STEP 2.Soak the slit chilies in buttermilk for a few hours to remove the heat.
• STEP 3.Drain the chilies and mix them with spices like turmeric, red chili powder, fenugreek seeds, and mustard seeds.
• STEP 4.Heat oil in a pan and add the mustard seeds, fenugreek seeds, and asafoetida.
• STEP 5.Add the chili mixture to the pan and cook for a few minutes.
• STEP 6.Allow the pickle to cool and transfer it to a sterilized jar for storage.
• STEP 7.Store the pickle in a cool and dry place for a few days to allow the flavors to develop.
• STEP 8.Serve the Buttermilk Mircha Pickle as a condiment or accompaniment to meals.

Cooking Tips

• Choose fresh and firm green chilies for the pickle.
• Adjust the amount of red chili powder according to your spice preference.
• Sterilize the jar properly before storing the pickle to ensure its longevity.

Storage and Serving

• Store the pickle in a cool and dry place for up to a month.
• Serve the pickle with rice, roti, or any Indian meal for an added burst of flavor.