Description
This spicy pickled string bean recipe features mustard oil for a pungent flavor, combined with ground spices, fresh onion, and lemon for a tangy, crunchy delight.
Ingredients
Units
Scale
- 1/2 pound green string beans, stems removed
- 1 1/2 tablespoons mustard oil
- 1/4 white or yellow onion, cut into ringlets
- 1 teaspoon coriander powder
- 1/4 teaspoon chili powder
- 1/3 teaspoon turmeric
- 1/2 teaspoon salt
- Juice of 1 lemon
Instructions
- Wash the string beans thoroughly and remove the stems.
- Bring a pot of water to a boil. Add the string beans and cook for 4 minutes, or until they are bright green and still crunchy.
- Immediately transfer the beans to a bowl of ice water to stop the cooking process. Let them sit for 5 minutes, then drain and set aside.
- In a large mixing bowl, combine mustard oil, coriander powder, chili powder, turmeric, and salt. Mix well.
- Add the onion ringlets to the spice mixture and toss to coat.
- Add the drained string beans to the bowl and mix until the beans are evenly coated with the spices and onions.
- Squeeze the juice of one lemon over the mixture and toss again to combine.
- Transfer the pickled beans to a jar or airtight container and let them marinate in the refrigerator for at least 2 hours before serving.
Notes
For a milder pickle, reduce the chili powder. Store the pickled beans in an airtight container in the refrigerator for up to one week. These pickles pair well with rice dishes or as a tangy side to grilled meats.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 3
- Sodium: 200
- Fat: 3
- Carbohydrates: 7
- Fiber: 3
- Protein: 2
- Cholesterol: 0