Indian Recipes
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Ingredients
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| 1 |
Big red chilies |
250 grams |
| 2 |
Fennel seeds, coarsely powdered |
2 tablespoons |
| 3 |
Amchoor powder |
1 +1/ 2 tablespoons |
| 4 |
Red chili powder |
2 teaspoons |
| 5 |
Coriander powder |
2 tablespoons |
| 6 |
Vinegar |
1 tablespoon |
| 7 |
Turmeric powder |
1 teaspoon |
| 8 |
Mustard oil |
1 cup |
| Method |
Remove the stems of the chilies and then the seeds from the stem side carefully with the back of a hair pin.
Combine all the spices together with 1/2 cup of oil. Fill the masala tightly in the chilies and pack them in a jar. Pour rest of the oil over them and allow it to remain in sunlight for 10-12 days, by occasionally shaking the jar.
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| Servings -Depends upon the size of the serving. |
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| Introduction
of the dish |
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Spicy, tangy pickle, makes everyone's mouth watering.It the heaven for heat lovers.
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| Served
With... |
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Any course |
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