Mirsange Nonche /Jeevisaange Nonche is a spicy and tangy instant Konkani Green Chilly Pickle made with hot green chillies and other ingredients and goes well with rice, curd rice etc.Green chilly is called Tarni mirsaang / Jeevi saang in Konkani. Green chilly
Pickle recipe is explained with step by step method and photos.
The following ingredients are needed to prepare Mirsange Nonche / Jeeve Saange Nonche / Green Chilly Pickle.
Ingredients:-
Green chillies. - 10 (spicy)
Mustard seeds. - 2tsp
Methi seeds. -1/2tsp
Lemon. - 4
Salt. - to taste
Gingely oil. -1tsp
Instructions:-
1). Wash fresh green chillies in water and pat dry with a clean cloth.Chop the green chillies horizontally into small round pieces and keep aside.
2). Heat a small pan and dry roast mustard seeds and methi seeds on low flame and switch off the flame.
3). When cooled, crush the dry roasted mustard seeds and methi seeds to a coarse powder using a rolling pin and keep aside on a plate.
4). Cut lemons and squeeze out the lemon juice and keep aside in a small bowl.
Method:-
1). Heat 1tsp gingely oil in a small pan and add the chopped green chillies and 1tsp salt. Mix well and fry the green chillies in oil on low flame for 2 minutes and switch off the flame. Allow the fried green chilly pieces to cool.
2). Transfer the fried green chilly pieces in a bowl.
3). Add the coarsely crushed mustard powder and methi powder into the bowl and mix well with fried green chilly pieces.
4). Add lemon juice into the bowl and mix with the green chilly mixture.
5). Add hing powder into the bowl and mix with all the ingredients in the bowl.
6). Mix well all the ingredients in the pickle using a spoon.
The following ingredients are needed to prepare Mirsange Nonche / Jeeve Saange Nonche / Green Chilly Pickle.
Ingredients:-
Green chillies. - 10 (spicy)
Mustard seeds. - 2tsp
Methi seeds. -1/2tsp
Lemon. - 4
Salt. - to taste
Gingely oil. -1tsp
Instructions:-
1). Wash fresh green chillies in water and pat dry with a clean cloth.Chop the green chillies horizontally into small round pieces and keep aside.
2). Heat a small pan and dry roast mustard seeds and methi seeds on low flame and switch off the flame.
3). When cooled, crush the dry roasted mustard seeds and methi seeds to a coarse powder using a rolling pin and keep aside on a plate.
4). Cut lemons and squeeze out the lemon juice and keep aside in a small bowl.
Method:-
1). Heat 1tsp gingely oil in a small pan and add the chopped green chillies and 1tsp salt. Mix well and fry the green chillies in oil on low flame for 2 minutes and switch off the flame. Allow the fried green chilly pieces to cool.
2). Transfer the fried green chilly pieces in a bowl.
3). Add the coarsely crushed mustard powder and methi powder into the bowl and mix well with fried green chilly pieces.
4). Add lemon juice into the bowl and mix with the green chilly mixture.
5). Add hing powder into the bowl and mix with all the ingredients in the bowl.
6). Mix well all the ingredients in the pickle using a spoon.
7). When the green chilly pickle is cooled to room temperature store in a clean and dry glass bottle.
8). Close the glass bottle with a lid and keep aside.After 4 days tasty Mirsange Nonche/ Green Chilly Pickle is ready to serve.
Store the green chilly pickle in the refrigerator and the pickle stays good for few more months.
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