Prepared by : Dt Jahnvi Jain
Preparation Time :
20-25 mins
| Ingredients | Energy | Net Carbs | Protein | Fat |
|---|---|---|---|---|
 Red Hot Chili Peppers - 0.5 (1 pepper - 45.000 g) |
9 kcal | 2 g | 0.5 g | 0 g |
| Shallots - 3 (1 shallot - 30.000 g) |
45 kcal | 9 g | 3 g | 0 g |
| Salt - 2 (1/4 tsp - 1.500 g) |
0 kcal | 0 g | 0 g | 0 g |
| Tamarind - 3 (1 tamarind - 2.000 g) |
15 kcal | 3 g | 0 g | 0 g |
| Bitter Melon Leaves, Horseradish Leaves, Jute Leaves Or Radish Leaves (fat Not Added In Cooking) - 1 (1 cup - 123.000 g) |
50 kcal | 10 g | 5 g | 0 g |
| Ingredients | |||
|---|---|---|---|
| Red Hot Chili Peppers - 0.5 (1 pepper - 45.000 g) |
|||
| Energy | 9 kcal | Net Carbs | 2 g |
| Protein | 0.5 g | Fat | 0 g |
| Shallots - 3 (1 shallot - 30.000 g) |
|||
| Energy | 45 kcal | Net Carbs | 9 g |
| Protein | 3 g | Fat | 0 g |
| Salt - 2 (1/4 tsp - 1.500 g) |
|||
| Energy | 0 kcal | Net Carbs | 0 g |
| Protein | 0 g | Fat | 0 g |
| Tamarind - 3 (1 tamarind - 2.000 g) |
|||
| Energy | 15 kcal | Net Carbs | 3 g |
| Protein | 0 g | Fat | 0 g |
| Bitter Melon Leaves, Horseradish Leaves, Jute Leaves Or Radish Leaves (fat Not Added In Cooking) - 1 (1 cup - 123.000 g) |
|||
| Energy | 50 kcal | Net Carbs | 10 g |
| Protein | 5 g | Fat | 0 g |
Description
Preparation
Ingredients:
- 22.5 g red hot chili peppers
- 90.0 g shallots
- 3.0 g salt
- 6.0 g tamarind
- 123.0 g bitter melon leaves, horseradish leaves, jute leaves or radish leaves
Instructions:
1. Start by finely chopping the red hot chili peppers and shallots.
2. In a bowl, mix the chopped chili peppers and shallots with salt and tamarind paste.
3. Add the bitter melon leaves, horseradish leaves, jute leaves, or radish leaves to the bowl and mix well.
4. Transfer the mixture to a clean, dry jar and press it down with a spoon to remove any air pockets.
5. Close the jar tightly and let it sit at room temperature for a few days to allow the flavors to meld.
6. Once the pickle is ready, serve it.
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