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Title: Instant Chilli Pickle
Categories: Indian, Pickles
Yield: 3/4 cup

1 c Bhavnagri chillies (65 g)
-(big green chillies); cut
-into 1/2" (12 mm) roundels
1/2 ts Cumin seeds (jeera)
1/8 ts Fenugreek seeds (methi)
1/4 ts Asafoetida (hing)
1/4 ts Turmeric powder (haldi)
1 ts Sugar
2 ts Lemon juice
2 tb Oil
1 ts Salt

Preparation time: 10 minutes Cooking time: 4 minutes Storage: 2-3 days
(refrigerated)

Heat the oil in a pan add the cumin seeds and fenugreek seeds. When
the seeds crackle, add the asafoetida, turmeric powder and chillies
and saute for 2-3 minutes.

Add the sugar, lemon juice, and salt and mix well. Allow to cool
completely. Serve immediately or store for up to 2-3 days in the
refrigerator.

Recipe by Tarla Dalal

Recipe FROM: Tarla Dalal. Achaar aur parathe. Mumbai: Sanjay &
Company, 2009.

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