Subj : Mustard Chilli Pickle
To   : All
From : Ben Collver
Date : Mon Sep 04 2023 10:44:07

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mustard Chilli Pickle
 Categories: Indian, Pickles
      Yield: 2 Cups

      2 c  Bhavnagri chillies (125 g)
           -(big gren chillies); cut
           -into 1/2" (12 mm) rounds
    1/4 c  Split mustard seeds (25 g)
           -(Rai na kuria)
    1/4 c  Fennel seeds (25 g) (Saunf)
    1/2 ts Turmeric; (Haldi) powder
    1/2 ts Chilli powder
      4 tb Lemon juice
    1/4 c  Salt (40 g)

  Preparation time: 15 minutes
  Cooking time: 3 minutes
  Maturing time: 3-4 days
  Storage: up to 3 months (refrigerated)

  Roast the fennel seeds. Pound them to a coarse powder in a mortar and
  pestle.

  Combine all the ingredients and toss well.

  Bottle in a sterilized glass jar.

  This pickle is ready to eat immediately. It can be kept under the sun
  for 3-4 days so that the flavors mellow down. It stays refrigerated
  for up to 3 months.

  RECIPE FROM: Tarla Dalal. Achaar aur parathe. Mumbai: Sanjay &
  Company, 2009.

  Recipe by Tarla Dalal

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