Serves: 5
Total Calories: 197
1. In a mortar and pestle (or a spice of coffee grinder), coarsely grind together the fenugreek and fennel seeds. Remove to a bowl and mix in the turmeric.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat. Reduce the heat to low, add the ground spices and salt, and stir a few seconds. Add the green chili peppers and cook until they are crisp-tender, 3 to 5 minutes. Mix in the citric acid (or vinegar) and cook another 2 to 3 minutes. Let cool, then transfer to a sterile glass jar and store in the refrigerator about 1 year. Serve chilled or at room temperature.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Prabha's Green Chili Pepper Pickle recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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