Ingredients
1/2 cup peeled and grated raw haldi
4 teaspoons peeled and grated adrak
3-4 hari mirch chopped
3 awla grated
1.5 teaspoon salt
1/2 teaspoon haldi
1 teaspoon lal mirch
1.5 teaspoon saunf
1 teaspoon rai
1/2 teaspoon ajwain
1/2 teaspoon jeera
1/2 teaspoon dhania
3/4 teaspoon kalaunji
1/2 cup mustard oil
Process
Dry roast saunf, rai, ajwain, jeera, dhania together for 1 min. Keep aside till it cools down.
Grind it coarsely.
Dry roast kalaunji for a min and keep aside.
In a bowl, take awla, haldi, adrak and hari mirch.
Add the ground masala, salt, haldi, lal mirch and kalaunji.
Heat oil and add 2-3 mustard seeds and allow it to splutter.
Keep aside till the oil cools down.
Pour the oil on the pickle and mix well.
Store it in an air-tight jar and refrigerate.
Chhappann Bhog 