Instant Chilli Pickle With Peanuts
Submitted by admin on Sat, 2006-08-19 15:54. Chilli | Indian | Pickle | Vegetables | Vegetarian
INSTANT CHILLI PICKLE WITH PEANUTS
INGREDIENTS:
50 gm Peanuts (coarsely ground)
2 tsp Salt
3 tsp Turmeric Powder
500 gm Green Chilli
100 gm Mustard Oil
2 tsp Mustard Seeds
2 tsp Til Seeds
4 pinches of Asafoetida
1/2 piece of Dry Coconut
METHOD
Wash the chillies and dry these completely.
If need be, keep in the sun for 2 hours so that there is no moisture left.
Cut the chillies into very small pieces.
Sprinkle salt and turmeric powder, and keep aside for 1 hour.
Dry-roast the til seeds and the coconut separately, and keep aside.
Grind the coconut coarsely.
Heat the oil and add the mustard seeds and the asafoetida.
Lower the flame and add the chillies, and fry for 4-5 minutes Mix in the til, coconut, peanuts and continue to cook for a further 1 minute.
INGREDIENTS:
50 gm Peanuts (coarsely ground)
2 tsp Salt
3 tsp Turmeric Powder
500 gm Green Chilli
100 gm Mustard Oil
2 tsp Mustard Seeds
2 tsp Til Seeds
4 pinches of Asafoetida
1/2 piece of Dry Coconut
METHOD
Wash the chillies and dry these completely.
If need be, keep in the sun for 2 hours so that there is no moisture left.
Cut the chillies into very small pieces.
Sprinkle salt and turmeric powder, and keep aside for 1 hour.
Dry-roast the til seeds and the coconut separately, and keep aside.
Grind the coconut coarsely.
Heat the oil and add the mustard seeds and the asafoetida.
Lower the flame and add the chillies, and fry for 4-5 minutes Mix in the til, coconut, peanuts and continue to cook for a further 1 minute.