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 lb (225 g) green string beans, stems removed
- 1 1/2 tbsp mustard oil
- 1/4 white or yellow onion, cut into ringlets
- 1 tsp coriander powder
- 1/4 tsp chili powder
- 1/3 tsp turmeric
- 1/2 tsp 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