Green Chilly And Ginger Pickle - Nutan Shenoy-Kini
Recipe:Powdered mustard seeds which we call rai ka dal here, methi pwd hing turmeric pwd limes salt and oil is all you need, in addition to mustard seeds hing and methi seeds for seasoning. Chop green chillies after washing n drying them thoroughly. Roughly chop ginger. Add salt, toss n let it stay overnight. Next day heat oil well. Add the ing for seasoning. When its ready pour the seasoning on the chilly-ginger. Let the remaining oil cool to a warm stage. Now add turmeric rai ka dal methi pwd n hing. Add lime juice depending on the pungency of chillies.Mix well. Bottle and leave it in sunlight for a week. Refrigerate and enjoy year long. Add oil 1/3 of your pointing finger abv the pickle mixture. Also ensure that the pickle is devoid of any moisture.
Recipe:Powdered mustard seeds which we call rai ka dal here, methi pwd hing turmeric pwd limes salt and oil is all you need, in addition to mustard seeds hing and methi seeds for seasoning. Chop green chillies after washing n drying them thoroughly. Roughly chop ginger. Add salt, toss n let it stay overnight. Next day heat oil well. Add the ing for seasoning. When its ready pour the seasoning on the chilly-ginger. Let the remaining oil cool to a warm stage. Now add turmeric rai ka dal methi pwd n hing. Add lime juice depending on the pungency of chillies.Mix well. Bottle and leave it in sunlight for a week. Refrigerate and enjoy year long. Add oil 1/3 of your pointing finger abv the pickle mixture. Also ensure that the pickle is devoid of any moisture.
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