Kanta's Kuria Marchaa-Stuffed Green Chilli Pickle
Nutritional Info
- Servings Per Recipe: 35
- 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
View full nutritional breakdown of Kanta's Kuria Marchaa-Stuffed Green Chilli Pickle calories by ingredient
Introduction
My friend Kanta is a Gujarati hailing from the Kutch region of that State.Gujaratis are very fond of Pickles and this one is a fresh Pickle that is made and finished while still crunchy and fresh.This is a Kutchi Recipe which is very yummy and is made by stuffing the Green Chillies with a blend of different Spices ground coarsely---the coarse ground Seeds are called "Kuria".This lasts for about 3 weeks in the Refridgerator or for about 10 days on the shelf. My friend Kanta is a Gujarati hailing from the Kutch region of that State.Gujaratis are very fond of Pickles and this one is a fresh Pickle that is made and finished while still crunchy and fresh.This is a Kutchi Recipe which is very yummy and is made by stuffing the Green Chillies with a blend of different Spices ground coarsely---the coarse ground Seeds are called "Kuria".This lasts for about 3 weeks in the Refridgerator or for about 10 days on the shelf.Number of Servings: 35
Ingredients
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INGREDIENTS
200 gms.Green Serrano Chillies (Dark Green and Plump)
1.5 tbsps.Salt
1 tbsp.Turmeric Powder
50 ml. Lime/Lemon Juice
STUFFING
50 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 Salt
1 tbsp.Cumin Seeds
1 tsp.Asafoetida Powder(Hing Powder)
100 ml Mustard Oil
Directions
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.