I know, how foodies love the way their Mom used to cook, that's our biggest source of inspiration for recipes or everyday food. Yes, this is my Mom's recipe which is still popular in my family. Even my 12 years old daughter love to eat this Mustard Green-Chilli Pickle with her food. Unlike most heavy oil-based pickles, this quick pickle is light with hot and delicious tang of mustard and lemon. This chilli pickle needs very few and basic pantry ingredients.
Serve Mustard Green Chilli Pickle with your everyday meal for that extra hint of tanginess and spiciness.
You can also try other Pickle recipes such as
The contest is in association with Preethi Kitchen Appliances.
Cooks in 0 M
Total in 10 M
To begin making the Mustard Green Chilli Pickle, firstly cut the green chillies into half or more pieces.
Take the green chillies in a mixing bowl, add a pinch of salt and mix well.
Keep those chillies in a bowl for at least half an hour. Drain the chilli-salt water and keep green chillies in a bowl. (This way green chillies will reduce their spicyness)
Take another mixing bowl. Combine mustard splits (kuriya), asafoetida, oil, salt, jaggery, lemon juice and turmeric powder in a bowl.
Toss all the ingredients and beat them in round motion with hand for about 4 to 5 minutes.
After 4 to 5 minutes, add the green chilies and toss them. Mix everything well.
Adjust salt and lemon juice according to your taste. Transfer them in to a sterilised bottle or in a glass jar and store in a fridge for long.
Serve Mustard Green Chilli Pickle with your everyday meal for that extra hint of tanginess and spiciness.