Quick Green Chilli And Ginger Pickle Recipe

Cooking Directions

• STEP 1.Wash and dry the green chillies and ginger. Slice the chillies and ginger into thin strips.
• STEP 2.Heat oil in a pan and add mustard seeds, fenugreek seeds, and asafoetida. Let them splutter.
• STEP 3.Add the sliced chillies and ginger to the pan and saut茅 for a few minutes.
• STEP 4.Add turmeric powder, red chilli powder, salt, and vinegar to the pan. Mix well.
• STEP 5.Cook the pickle on low heat for about 10 minutes, stirring occasionally.
• STEP 6.Remove from heat and let the pickle cool completely before transferring it to a clean, dry jar.
• STEP 7.Store the pickle in a cool, dark place for at least a day before consuming to allow the flavors to develop.
• STEP 8.Serve the green chilli and ginger pickle as a condiment with rice, roti, or any Indian meal.

Cooking Tips

• Adjust the amount of green chillies according to your spice preference.
• Make sure to use a clean and dry jar for storing the pickle to prevent spoilage.
• The pickle tastes best when allowed to mature for a few days, so make it in advance if possible.

Storage and Serving

• Store the pickle in a cool, dark place for up to a month.
• Serve the pickle as a condiment with rice, roti, or any Indian meal.
• Refrigerate the pickle after opening to extend its shelf life.