Sprouted fenugreek pickle Recipe

Cooking Directions

• STEP 1.Wash and soak fenugreek seeds overnight. Drain the water and let them sprout for 2-3 days.
• STEP 2.In a pan, heat oil and add mustard seeds, asafoetida, and fenugreek seeds. Saute for a minute.
• STEP 3.Add red chili powder, turmeric powder, salt, and lemon juice. Mix well and cook for 2-3 minutes.
• STEP 4.Allow the pickle to cool down and transfer it to a clean, dry jar. Store in a cool, dark place for a week before consuming.
• STEP 5.Serve the sprouted fenugreek pickle as a condiment with meals or use it as a topping for sandwiches and salads.

Cooking Tips

• Make sure to wash and soak the fenugreek seeds properly to remove any impurities.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a variation, you can add chopped garlic or ginger to the pickle for extra flavor.
• The pickle tastes best when allowed to mature for at least a week before consuming.

Storage and Serving

• Store the sprouted fenugreek pickle in a clean, dry jar in a cool, dark place.
• It can be stored for up to 6 months.
• Serve the pickle as a side dish with rice, roti, or use it as a topping for sandwiches and salads.