1kg fresh haldi( turmeric)
250gms ginger
100gms garlic crushed
2tbsp citric acid , alternatively you can use vinegar oe lime juice
4tbsp red chili powder
salt to taste
500 ml mustard oil
clean wash haldi and ginger scrap well , cut haldi in to fingers type pieces , take out 250 gms haldi it together with ginger to paste, heat oil in a heavy bottom pan when reaches smoking point reduce the heat add garlic saute for 2-3 minutes on medium heat , add ginger haldi paste and salt saute for 7-8 minutes add red chili and haldi cook for another 10 minutes keep sauteing on regular intervals lastly add citric acid mix well cook for 1-2 minutes remove from fire , on cooling transfer to air tight jar, keep in mind that oil should float over the pickle if its less you can add more ....serve as you required.
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