This pickle of green chili will strengthen immunity, also beneficial for the intestines! Learn very easy recipe – Madhya Pradesh News

Green chilli pickle recipe: Green chillies are not only used to increase pungency in food, but also a pickle of green chillies. The pickle of green chillies rich in nutrients is delicious and good for health. Consuming green chillies increases immunity. Also, it is considered very beneficial for the intestines. In the pickle of green chillies, all the qualities remain the same. Pickle can be served in lunch or dinner.

It helps a lot in increasing the glory of food. Raw carry pickle, gooseberry pickle, lemon pickle is kept in homes. You can also add green chili pickle to this list. It is very easy to make. If you have not tried its recipe, then with the help of our method, you can easily make green chilli pickle. Food experts even say that this pickle also increases the immunity power of the body.

Cuisine to make green chili pickle

Green Chilli – 250 grams
Black mustard – 4 tablespoons
Fenugreek seeds – 2 t spoons
Fennel – 1 tablespoon
Cumin – 1 T Sapun
Turmeric – 1 tsp
Kashmiri Red Chili Powder- 1 TableSpoon
Karayal (Kalouji) 1- Tablespoon
Lemon juice – 2 tablespoons
Mustard oil – 4 tablespoons
Salt – as per taste.

Method of making green chili pickle
To make pickle, first wash the green chillies in water and wash it thoroughly. After this, spread them in a sieve or bamboo basket and dry them. When the chillies dry up, break the stalks above them and separate them. After this, wipe the chilli with a clean cotton cloth. Now with the help of a knife, make an incision in every chili from the top to the bottom. After making an incision in all chillies, keep them aside. Now keep a pan on medium heat. After some time, add cumin, fenugreek seeds, mustard, fennel and cumin seeds in the pan and roast it for 1 minute. After this, take out these spices in a plate and cool it. When the spices become cold, grind them coarsely with the help of a mixer.

Do this after filling the masala

Now add mustard oil to the pan and heat it. Turn off the gas after the oil is hot. Now take out the spices in a bowl and add turmeric and salt as per taste and mix it. When the oil remains light, mix it in the spices, then add asafetida to the spices and mix it. Now take this spice a little bit and fill it in the middle of each chili. After filling the masala, put all the chilies in the bowl. Put the remaining oil and lemon juice on top of the pepper.

Pickle will have to be kept in the sun
Now toss the pepper while stirring the bowl well. Now tie the stuffed chili bowl with a cloth and cover it and keep it in the sun for 5-6 hours. Tasty and healthy chili pickles have been prepared. The real taste of the pickle will start coming from 3-4 days after the taste.