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RAIWALA MARCHA Recipe | | Chutney/Dips Recipe by Tarla Dalal |
| | INGREDIENTS | 1/2 kg. thick green chilli (Bhavnagri green chillies)
3/4 cup black salt
3/4 cup mustard powder
1/2 teaspoon asafoetida (hing)
1 teaspoon turmeric powder (haldi)
Juice of 2 lemons
2 tablespoons oil
| | METHOD | Wash and dry the chillies thoroughly.
Remove the tops and slit each chilli lenghtwise. Tap to remove any excess seeds.
Mix together the black salt, mustard powder, asafoetid, turmeric powder and oil.
Fill this mixture into the chillies and place them in a sterilised bottle. Top with any remaioning mixture.
Add the lemon juice and shake the bottle well.
Store for at least 1 day before serving.
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