Red Chilli Pickle

By  |  0 Comments

Red Chilli Pickle Recipe


By Monish Gujral Published: April 3, 2017



    1. In a blender blend till fennel, carrom, fenugreek and mustard seeds till powdered.
    2. Remove in a bowl and add salt, turmeric, dry mango powder and 2 tbsp oil and mix well.
    3. Remove the chilli stem and pull out the core
    4. Stuff the spice mix in whole chilli. Add them in a jar and pour the oil and keep warm in a dry place for 3-4 days.
    5. Pickle is ready.

      First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>