Veg
⏳ Prep Time: 10 minute
08 Dec 2020
90 kcal
0 gm
0 gm
10 gm
Raw Turmeric 250gm
Long Green Chillies 15-20 pieces
1.5 Garlic bulbs
1 big lemon(optional)
1/2 to 3/4 cup finely chopped ginger
Cooking oil 30gm
Spices: 1.5 teaspoon - Mustard seeds, Carom seeds, red chilli powder
1 teaspoon - Fennel seeds, fenugreek seeds, chaat masala(optional)
2 teaspoon - mustard seeds powder
1/2 teaspoon - Garam masala(optional)
Black Salt/Plain Salt - either or combination of the 2 as per taste
Hing
Grate peeled turmeric. Cover with paper napkin and keep overnight. Do not keep the grated turmeric on the paper. Spread it on plate.
Chop green chillies, garlic, ginger and keep each separately overnight as turmeric is placed.
Heat oil and add hing and seeds spices.
Once seeds start crackling, add powdered spices, mix well and turn off the flame.
Keep aside and Lets it cool.
chop lemon into small pieces.
Mix overnight placed ingredients and lemon with the masala mix. Pickle is ready.
Store in a clean container after the pickle gets down to room temperature.
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