Project pickle

  • Project Pickle
  • Project Pickle, Photo 2
Recipe type:
Number of serving:
15 servings
15 min
Cook time:
0 min
Ready in:
15 min
Very Easy


- 200 gms green chilies
- half cup freshly squeezed juice of lemon
- 3 tablespoon (yellow) mustard seeds
- 1 tablespoon fenugreek seeds
- 1 teaspoon asafetida powder
- 1 teaspoon turmeric powder
- half cup mustard oil
- 1 Salt


Step 1

Wash, pat dry and chop the green chilies.

Step 2

Dry grind coarsely the mustard seeds. Dry roast the fenugreek seeds and asafetida powder on slow heat. Do not leave them unsupervised and risk chances of burning them. Pickle is all about patience. Coarsely grind the fenugreek-asafetida mixture too.

Step 3

Heat mustard oil in a pan. You know its ready for pickling when it almost reaches smoking point. In a bowl, place the mustard powder and then add the fenugreek-asafetida mixture. The teaspoon of turmeric should be a non-intrusive spice to the hot oil which you will add last.

Step 4

Let this mixture cool off. Add this spice mixture and oil to the chopped green chilies, pour lemon juice and sprinkle salt.

Step 5

Mix well and store in a dry jar.


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