Halwai April 14, 2019

Ingredients:

• 200 g – green chillies, chopped
• 1 tsp – Mustard Seeds
• 1/2 tsp – Fenugreek seeds
• 3/4 cup – beaten Curd
• 1/2 tsp – Turmeric powder
• Salt – to taste
• 1/2 tbsp – Sugar ( reduce Sugar, if you do not want it sweet)
• 1/2 – lime, squeezed
• 1 tbsp – oil
• To be roasted and powdered:
• 1 tbsp – Mustard Seeds
• 1 tbsp – Fennel seeds
• 1 tsp – Fenugreek seeds

Method:

  1. Dry roast the mustard seeds, fennel seeds and fenugreek seeds. Grind into a fine powder. Keep aside.
  2. Heat oil in a pan. Tip in the mustard seeds and fenugreek seeds.
  3. When they start to splutter, add the chopped chillies and saute, till the chillies become soft.
  4. Add turmeric powder and fry for a few seconds.
  5. Add the curd, salt, sugar and the powdered mix. Mix well.
  6. Let it cook, till all the liquid evaporates. Add the lime juice and mix well.
  7. Check the seasoning and adjust to suit your liking. After it cools, transfer into a clean and dry jar.
  8. This pickle can be stored in a refrigerator, for up to 3 weeks.
  9. Recipe Courtesy: Mareena’s Recipe Collections