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Browse Dictionary| Recipe Summary | Recipe Photos | ||||||||||||||||||||||
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| Ingredients: | Recipe: | ||||||||||||||||||||||
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* Green chilies 1 Kg cut in ¼ inch round
* Mustard oil 3 cups * Ginger paste 50 gms * Non-iodized salt to taste * Shredded ginger 50 gms * Sugar 2 tbsp * Chili powder 50 gms * Garlic paste 100 gms * Turmeric powder 30 gms * Mustard seeds 60 gms * Vinegar 2 cups |
1. Mustard seeds 60 gms (1 tsp) set aside and the rest ground to paste.
2. Add about a level tbsp of salt to the chilies, mix and set aside for a few hours or overnight. 3. Grind the masala paste with vinegar instead of water. 4. Heat half the oil to smoking in a pan and fry the chilies in this for about 10 minutes. 5. Remove chilies to another dish. 6. Add ¾ of the remaining oil to the pan. Allow this to become smoking hot. 7. Add the tsp of mustard seed and when it stops spluttering, add the shredded ginger. 8. Fry for a minute and then add the other masala pastes, ginger and garlic. Fry for a good 10 minutes or more until the masalas change color, then add the remaining vinegar and 2 tbsp of sugar. 9. Add the fried chilies to the masalas in the pan, fry for another 10 minutes. 10. Adjust seasoning. Just before removing from fire, add the remaining oil and mix well. 11. Cool and store in Jars |
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Recipe Details - Green Chili Achar
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