Monday, July 12, 2010

Chilli pickle

Take green chillies (medium hot) and cut them into half-inch pieces
Add adequate amount of salt and Hing (asafoetida) powder
Roast methi seeds and mustard dal and grind to powder
Add lemon juice (1-2 lemons based on preferred sour-ness)
Add some hot oil with turmeric powder
Mix everything, store