Clearcals

Serving Size 1 Tea Spoon (5 g)
Calories15.5 kcal
Carbs0.3 g (1.1 kcal)
Protein0.1 g (0.4 kcal)
Fats1.6 g (14.0 kcal)

Kacha Lanka Achar recipe

Name: Kacha Lanka Achar
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 102
Ingredients: 2 Table Spoon of Vinegar; 150 Milliliter of Sunflower oil; 2 Table Spoon of Lemon juice; 250 Grams of Chillies green - all varieties; 1 Tea Spoon of Asafoetida; 1 Tea Spoon of Coriander seeds; 1 Tea Spoon of Cumin seeds; 0.5 Tea Spoon of Fenugreek seeds; 1 Tea Spoon of Turmeric powder; 2 Tea Spoon of Mustard seeds; 1 Table Spoon of Salt; 0.5 Tea Spoon of Fennel seeds

Kacha Lanka Achar is a good source of dietary fiber, manganese, vitamin D, and an excellent source of vitamin C, vitamin E, and vitamin K. HINT: Eat pickles in moderation as they contain high sodium.

Cooking time: 5 minutes

Serves: 102 persons

Ingredients

Vinegar

2 Table Spoon

Sunflower oil

150 Milliliter

Lemon juice

2 Table Spoon

Chillies green - all varieties

250 Grams

Asafoetida

1 Tea Spoon

Coriander seeds

1 Tea Spoon

Cumin seeds

1 Tea Spoon

Fenugreek seeds

0.5 Tea Spoon

Turmeric powder

1 Tea Spoon

Mustard seeds

2 Tea Spoon

Salt

1 Table Spoon

Fennel seeds

0.5 Tea Spoon

Instructions

Serving

Finally, serve instant green chili pickle with rice or roti.

Preparation

Firstly, remove the head of the chillies and cut it into pieces. Further, in a kadai dry roast jeera, mustard seeds, coriander seeds, methi, saunf, and ajwain. on low flame for a minute. Cool completely, and blend to a slightly coarse powder. Transfer the masala powder onto the chillies, also add in turmeric, salt, and lemon juice, mix well making sure everything is combined well.

Cooking

Now heat oil, add in a pinch of hing. Allow the oil to cool completely and pour over chillies mix well to combine all the ingredients well. Also, add in 2 tbsp vinegar, mix well and can be consumed after 2 hours or keep under the sun for 2 days for more flavours.

Nutrition Label