Chettinad Chicken
Tangy South Indian Chicken
- hot
- 306.KViews:
- 5 medium carrots
- 5 green chilies
- 1½ tsp salt
- 1½ tsp coarsely ground mustard seeds
- 1 tsp chili powder (adjust to taste)
- ¼ tsp asafoetida
- juice of ½ lemon
- 1 tbsp mustard oil or vegetable oil
Method
- Peel the carrots and cut in half then into thin batons or slices.
- Place the sliced carrots on some kitchen roll and cover with more kitchen roll for a few hours to remove any excess water (you may need to replace the kitchen roll).
- Wash and dry the green chillies and slice them open.
- Mix all the remaining ingredients together and mix in the dried carrots and chillies.
- Place the pickle into a clean, dry glass jar and put the lid on.
- Set the jar in the sun for a day and it will be ready to eat the next day. Keep refrigerated and it will keep for about two weeks (do not introduce any water to the jar).
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Gordon
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