Mint Pickle

Mint is abundantly available in Nepal. So, it should not be surprising if its widely used for multiple purpose. Some prefer to drink its tea for health reason and some use it as medicinal purpose. However, its pickles is one of the most used in our society. Some people call pasty pickles like this chutney also instead of pickles. A gourmet friend of mine try to convince me the difference between chutney and pickles. Its called chutney, if you dip your finger in it and then lick your finger but for pickles you can take a piece of it.

                                                      

Ingredients :

Mint leaves : Handful of  [ an adult women’s hand ]

Garlic   : 2 cloves

Green chili : 3 nos

Red Chili powder : Half teaspoon

Salt : As per the taste

Turmeric powder : Half teaspoon

Mustard Oil : Two tablespoon

Fenugreek seeds : Half teaspoon

Lemon : Two medium size lemon

How to make pickles out of these ingredients ?

• Clean mint leaves and chili
• Peel garlic
• Put mint leaves, chili, garlic, chili powder and salt into the mixture.
• Switch on the mixture just for about 20 seconds.
• Squeeze the lemon juice on the  paste and then mix it with a spoon.
• Pour it on the steel bowl.
• Heat a pan and put the mustard oil on it.
• When the oil is hot enough put the fenugreek seeds on it and wait until the fenugreek seeds becomes black.
• Put a turmeric powder on top of the mixed paste.
• Pour the hot oil over it.
• Put the lid over the paste for about two minutes and then mix it one more time.

Now, your pickle is ready.