Kanta's Kuria Marchaa-Stuffed Green Chilli Pickle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 35
Ingredients
INGREDIENTS200 gms.Green Serrano Chillies (Dark Green and Plump)1.5 tbsps.Salt1 tbsp.Turmeric Powder50 ml. Lime/Lemon JuiceSTUFFING50 gms. coarse Yellow Mustard Powder(Rai Dal/Rai Kuria)25 gms. coarse Fenugreek Seed Powder(Methi Dal/Methi Kuria)25 gms. Jaggery(Gul/Gol/Gud)1.5 tbsp.Sea Salt1 tbsp.Cumin Seeds1 tsp.Asafoetida Powder(Hing Powder)100 ml Mustard Oil
PREPARATIONS
Wash and wipe the Serrano Chillies dry.
Slit these in the centre or cut into 1" pieces.
Mix together 1.5 tbsp.Salt,1 tbsp.Turmeric Powder and Lime/Lemon Juice together.
Apply this to Green Chillies and keep in an airtight Glass Jar for 24 hours.
Next day drain well to remove the Juices.
STUFFING
Dry roast the Sea Salt and Cumin Seeds individually on low flame.
When cool grind both together to a coarse Powder.
Heat the Mustard Oil and keep aside to cool a little.
Remove 1 tbsp. of the hot Oil and add the Turmeric and Asafoetida Powders to it.
These will sizzle when added and release their aromas.
Cool the flavoured Oil to room temprature.
Cool the rest of the Oil to room Temprature.
In a Glass Bowl mix the coarsely ground Mustard,Fenugreek,Cumin and Salt Powders together well..
Blend in the Jaggery and Turmeric-Asafoetida flavoured Oil.
METHOD
Stuff the drained Chillies with this prepared Mixture and arrange the Chillies one on top of the other, in a large mouthed Glass Jar.
When all the Chillies have been arranged in the Jar,pour the cooled Mustard Oil over these.
Close Lid of the Jar tightly.
Let stand for 24 hours in a shady place .
These should have a crunchy texture and are now ready to eat along with the rest of the Meal.
Taste best with hot Indian Bread or steaming Dal(Lentil Curry) and Rice.
Serving Size: makes approximately 35 servings
Number of Servings: 35
Recipe submitted by SparkPeople user KOMAL53.
Wash and wipe the Serrano Chillies dry.
Slit these in the centre or cut into 1" pieces.
Mix together 1.5 tbsp.Salt,1 tbsp.Turmeric Powder and Lime/Lemon Juice together.
Apply this to Green Chillies and keep in an airtight Glass Jar for 24 hours.
Next day drain well to remove the Juices.
STUFFING
Dry roast the Sea Salt and Cumin Seeds individually on low flame.
When cool grind both together to a coarse Powder.
Heat the Mustard Oil and keep aside to cool a little.
Remove 1 tbsp. of the hot Oil and add the Turmeric and Asafoetida Powders to it.
These will sizzle when added and release their aromas.
Cool the flavoured Oil to room temprature.
Cool the rest of the Oil to room Temprature.
In a Glass Bowl mix the coarsely ground Mustard,Fenugreek,Cumin and Salt Powders together well..
Blend in the Jaggery and Turmeric-Asafoetida flavoured Oil.
METHOD
Stuff the drained Chillies with this prepared Mixture and arrange the Chillies one on top of the other, in a large mouthed Glass Jar.
When all the Chillies have been arranged in the Jar,pour the cooled Mustard Oil over these.
Close Lid of the Jar tightly.
Let stand for 24 hours in a shady place .
These should have a crunchy texture and are now ready to eat along with the rest of the Meal.
Taste best with hot Indian Bread or steaming Dal(Lentil Curry) and Rice.
Serving Size: makes approximately 35 servings
Number of Servings: 35
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 36.4
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 599.1 mg
- Total Carbs: 1.3 g
- Dietary Fiber: 0.5 g
- Protein: 0.5 g
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