MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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 sauté 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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