Fresh chilly pickle (marcha nu athanu)

Ingredients

• 1 tablespoon mustard seeds
• 2 tablespoons coriander seeds
• 1 tablespoon fenugreek
• 1 teaspoon fennel seeds
• 2-3 small sticks of cinnamon sticks
• 2-3 whole cloves
• 1-2 peeled cardomom seeds
• 1 teaspoon whole black pepper
• 1/2 cup of cooking oil
• 2 teaspoons tumeric powder
• 1 teaspoons salt

You may like

Vegan coral lentils and carrots steak

Preparation

• Grind the mustard seeds, coriander seeds, fenugreek, fennel, cinnamon sticks, cloves, black pepper and cardomon seeds.
• Transfer this to a mixing bowl and add the salt to the mixture.
• Heat the oil in a saucepan and pour about 3-4 tablespoons over the mixture of spices. The mixture texture should not be too runny.
• Mix all the spices with a spoon and allow to cool. Whilst the oil is cooling, prepare the chillies.
  
• Wash and cut the chillies length wise. Leave the storks on the chillies.
• Stuff the chillies with the spices. Transfer the chillies to an airtight jar and keep it in the fridge.
• You can start eating your pickle from the second day and it should stay fresh upto a fortnight.

Report a mistake in the recipe text