Name: Beans Pickle recipe by Zeenath Fathima at BetterButter
Prep time: 5 min
Total time: 5 min
Yield: 5
Ingredients: Tender Beans - 150 gm; Asafoetida - 1/8 tsp; Salt -1 tbsp; Red chilli powder - 2 tbsp; Coarsely ground mustard seeds - 1 tsp; Coarsely ground fenugreek seeds - 1 tsp; Sesame oil or mustard oil - 4-5 tbsp; Lemon juice - 2 tbsp

ABOUT Beans Pickle RECIPE

No Indian meal is complete without a tangy and spicy pickle. This interesting pickle does not take much efforts and can be made very easily.

Ingredients Serving: 5

Tender Beans - 150 gm
Asafoetida - 1/8 tsp
Salt -1 tbsp
Red chilli powder - 2 tbsp
Coarsely ground mustard seeds - 1 tsp
Coarsely ground fenugreek seeds - 1 tsp
Sesame oil or mustard oil - 4-5 tbsp
Lemon juice - 2 tbsp

Instructions

Wash and pat dry the beans. Cut them in halves. Sterilize the glass jar and set it aside.
Add all the ingredients in the jars one by one and mix them well with a clean dry spoon. Add the chopped beans in the end and mix well so that all the pieces get coated with masala properly.
Place it in the sun for a day or two. Can be kept for more than two days. I wanted a bit crunchier pickle so i kept it for two days in the sun. you can keep for more days for a softer pickle.
Enjoy it as per your taste and preference.

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