OUTLINES
HISTORY OF GREEN CHILLI(CAPSICUM ANNUM)
PLANT TYPES
SOIL TOLERANCE OF GREEN CHILLI
HEALTH BENEFITS OF GREEN CHILLI
PRODUCTS MADE FROM GREEN CHILLI
A Powerpoint made for my school on the topic Pinapples describing their origin, abundance and health benefits.
Reference: Wikipedia Article on Pineapples.
Chemical treatment - Disinfection of food commodityVikas Tiwari
Succulent nature of fruits and vegetables make them easily invaded by these organisms. The common pathogens causing rots in fruits and vegetables are fungi such as Alternaria, Botrytis, Diplodia, Phomopsis, Rhizopus, Pencillium and Fusarium and among bacteria, Erwinia and Pseudomonas cause extensive damage.
Losses from post-harvest disease in fresh produce can be both quantitative and qualitative. Loss in quantity occurs where deep penetration of decay makes the infected produce unusable. Loss in quality occurs when the disease affects only the surface of produce causing skin blemishes that can lower the commercial value of a crop.
Ginger is obtained from the rhizomes of the plant Zingiber officinale Roso. It originated in
South East Asia and is valued for the dried ginger spice and preserved crystallised ginger.
Pineapple is an important fruit crops of India and cheaply available in the market. It is one of the widely
grown and consumed fruit in all parts of the world due to presence of distinct flavour and taste. It is rich in
carbohydrate, potassium, calcium, phytonutrients, vitamin C and bromelain. In terms of pineapple
production India’s has 6th in the world and leading pineapple growing states are West Bengal, Assam,
Tripura, Karnataka, Bihar, Manipur, Meghalaya and Nagaland. It has been observed that at post
production level a significant proportion (15-25 %) of the produce get spoiled due to improper post
harvest handling practices, which causes huge economic loss to the growers. The availability and
accessibility of food can be increased through improved production technology, distribution cool chain,
preservation and by reducing the losses. Thus, reduction of post harvest food losses is a most critical
component of ensuring future global food security. Post harvest loss of pineapple can be minimize by
adopting various suitable post harvest handling practices that are presently in practice all over the world to
extend its shelf life. Post harvest handling practices viz., post harvest management, processing and value
addition and waste utilization for pineapple are discussed in brief.
A Powerpoint made for my school on the topic Pinapples describing their origin, abundance and health benefits.
Reference: Wikipedia Article on Pineapples.
Chemical treatment - Disinfection of food commodityVikas Tiwari
Succulent nature of fruits and vegetables make them easily invaded by these organisms. The common pathogens causing rots in fruits and vegetables are fungi such as Alternaria, Botrytis, Diplodia, Phomopsis, Rhizopus, Pencillium and Fusarium and among bacteria, Erwinia and Pseudomonas cause extensive damage.
Losses from post-harvest disease in fresh produce can be both quantitative and qualitative. Loss in quantity occurs where deep penetration of decay makes the infected produce unusable. Loss in quality occurs when the disease affects only the surface of produce causing skin blemishes that can lower the commercial value of a crop.
Ginger is obtained from the rhizomes of the plant Zingiber officinale Roso. It originated in
South East Asia and is valued for the dried ginger spice and preserved crystallised ginger.
Pineapple is an important fruit crops of India and cheaply available in the market. It is one of the widely
grown and consumed fruit in all parts of the world due to presence of distinct flavour and taste. It is rich in
carbohydrate, potassium, calcium, phytonutrients, vitamin C and bromelain. In terms of pineapple
production India’s has 6th in the world and leading pineapple growing states are West Bengal, Assam,
Tripura, Karnataka, Bihar, Manipur, Meghalaya and Nagaland. It has been observed that at post
production level a significant proportion (15-25 %) of the produce get spoiled due to improper post
harvest handling practices, which causes huge economic loss to the growers. The availability and
accessibility of food can be increased through improved production technology, distribution cool chain,
preservation and by reducing the losses. Thus, reduction of post harvest food losses is a most critical
component of ensuring future global food security. Post harvest loss of pineapple can be minimize by
adopting various suitable post harvest handling practices that are presently in practice all over the world to
extend its shelf life. Post harvest handling practices viz., post harvest management, processing and value
addition and waste utilization for pineapple are discussed in brief.
Post harvest management of ginger and turmericChanbichingtham
post harvest practice is very important for the extension of shelf life and quality of the crops. These practices are generally not followed by common people. This presentation views to enlighten the knowledge of post harvest treatments to be followed.
definition of value-added products from vegetables. Name of value-added products from vegetables. Some flow chart List of some profitable value-added vegetables. Why and how value is added to the product.
Cardamom is an important spice commodity of international commerce ever since the ancient Greek and Roman period.It is processed into various products like cardamom seeds,
cardamom powder, cardamom oil, cardamom oleoresin, encapsulated cardamom flavor etc. Processing of cardamom requires close monitoring right from harvest to the drying and final grading.Cardamom having cool and refreshing aroma and pleasant and sweet taste, the food prepared by adding it is likely to become more acceptable to more people in the coming years.
Industrial processing and related technological aspects of these products are covered here.
About the storage of horticultural crops using the advanced technology.Various methods of storage includes: cold storage,controlled atmospheric storage, modified atmospheric storage.
Post harvest management of ginger and turmericChanbichingtham
post harvest practice is very important for the extension of shelf life and quality of the crops. These practices are generally not followed by common people. This presentation views to enlighten the knowledge of post harvest treatments to be followed.
definition of value-added products from vegetables. Name of value-added products from vegetables. Some flow chart List of some profitable value-added vegetables. Why and how value is added to the product.
Cardamom is an important spice commodity of international commerce ever since the ancient Greek and Roman period.It is processed into various products like cardamom seeds,
cardamom powder, cardamom oil, cardamom oleoresin, encapsulated cardamom flavor etc. Processing of cardamom requires close monitoring right from harvest to the drying and final grading.Cardamom having cool and refreshing aroma and pleasant and sweet taste, the food prepared by adding it is likely to become more acceptable to more people in the coming years.
Industrial processing and related technological aspects of these products are covered here.
About the storage of horticultural crops using the advanced technology.Various methods of storage includes: cold storage,controlled atmospheric storage, modified atmospheric storage.
Snow Mountain Garlic, Allium Sativum, is one of the potent herbs that is palatable and has abundant medicinal properties.
Get 32 Boxes of Snow Mountain Garlic at 15 USD worth $800 Value!
Kitchen herb garden A Lecture By Mr Allah Dad Khan Former DG Agriculture Exte...Mr.Allah Dad Khan
Kitchen herb garden A Lecture By Mr Allah Dad Khan Former DG Agriculture Extension Khyber Pakhtun Khwa Province & Visiting Professor Agriculture University Peshawar Pakistan
Smart Foods: Good for you, Good for the planet, Important for food security a...ICRISAT
Grains such as millet (including sorghum), amaranth, buckwheat, quinoa are ancient grains used since antiquity.
They are highly nutritious, gluten-free and rich in fiber and minerals. Millets are not only good for us, but
they are also good for the planet – use less water, and are climate-ready – can withstand high
temperatures expected with climate change.
Millets are often the only crops that can grow in the dryland regions of the world. They act as a last
resort for the farmer, since they can even survive in drought conditions. Millets and sorghum are
among the mandate crops of ICRISAT, the others being pigeonpea, chickpea and groundnut which also
survive in semi-arid regions under extreme conditions.
The ‘big 3’ crops (wheat, maize and rice) receive most attention and support for research and development
and are increasingly dominant in the minds of government, industry and consumers. We believe that
millets and sorghum are under-recognized for their value and are important for diversification and
complementing other foods. In particular, they are critical for both farmers and consumers because of:
high nutritional value
resilience under extreme weather conditions – critical in future with climate change
need for both on-farm and diet diversity
multiple untapped uses.
A globalized diet now exists and there are trends in
developing countries where more nutritious and
smart foods like millets and legumes are sometimes
seen as ‘food for the poor’ and not as status foods or
crops by consumers or farmers. Thus, only a few
crops dominate both our dining tables as well as farms.
To correct this trend ICRISAT has launched the Smart
Foods campaign where we aim to partner with
organizations globally to create a demand for these
ancient grains thus benefiting the farmer, the
consumer and the planet.
Enjoy the recipes featured in this calendar and send
us your own recipes (using millets and sorghum)
which will be featured on our website. Come join us in
this campaign to promote millets and sorghum and
become a Smart Food Ambassador!
Smart Foods
Good for you, Good for the planet
Important for food security and overcoming poverty
About ICRISAT: www.icrisat.org
ICRISAT’s scientific information: http://EXPLOREit.icrisat.org
Send your recipes to icrisat-smc@cgiar.org
33 . Kitchen herb garden A Series of Lectures By Mr. Allah Dad Khan Forme...Mr.Allah Dad Khan
A
Series of Lectures By Mr. Allah Dad Khan Former DG Agriculture Extension KPK , Provincial Project Director CMP II MINFAl Islamabad and Visiting Professor the University of Agriculture Peshawar Pakistan
Global and regional food consumption patterns and trendsMuhammad Ashir
Here trends of global and food consumption in details
all details are available here
outline
introduction
development in the availability of dietary energy
availability and changes in consumption of dietary fat
availability and consumption of fish
availability and consumption of fruits and vegetables
future trends in demand ,food availability and consumption
food consumption patterns and implications for poverty reproduction in pakistan
magnitude of nutrition problems
the national nutritional program with respect to food fortification
AGRICULTURE SURVEY IN WHICH STATISTISS APPLIEDMuhammad Ashir
OUTLINES
PAKISTAN FRUITS AND VEGETABLE MARKET
a MARKET OVERVIEW
VEGETABLE IMPORT LEADS THE MARKETIN TERMS OF BENEFITS
ROLE OF STATISTICS IN DAIRY PRODUCTS
STATISTICS IN AGRICULTURE
a crops
Refrences
OUTLINES
ROSE
METHODS OF ROSE PRODUCTION
a cutting or rooting
b bud grafting
c by seed
MARKETING PROBLEMS
a illiteracy rate
b storage problem
c transport problem
other problems also include
WORLD SCENARIO AND TRADE OF ROSE PRODUCTION
PAKISTAN SCENARIO OF ROSE PRODUCTION
IMPORTANCE OF ROSE
OUTLINES
1.Extension Teaching Method
2. Methods by Nature Of Contact
3. Objectives
4 Farms And Home Visit
5 Official Calls
6 Phone Calls
7 Personal Letters
8 E mail
9 Video Calling
10 Advantages Of Individual Contacts
OUTLINES
1. Concept Of Extension
2.Four Generation Of Extension In Asia
a Colonial Agriculture
b Diverse Top-Down Extension
3. Unified Top-Down Extension
4.Diverse Bottom-Up Extension
5. Scope And Objective Of Agri- Extension
1. communication skill
a oral communication
2. presentations
a preparation step
b research thoroughly
c document your source
d write your speech
e prepare slides
f rehearsal alone
g tweak the presentation
3. delivery of speech
a conducting discussion
b guidelines in effective GD
4 who to conduct a group discussion
a their goals
b your goals
5 type of interviews question
a prepare
b introduction
c probing
6 written communication
a the art of good writing
b outlines
c Cs of writing
7 paragraphing
8 tips for written communication
9 news paper writing
10 written for magazines
11 effective listening
12 effective reading
breeding methods OUTLINES
1. pure line method
2.pedigree method
3.bulk population method
4.single seed descent method
5.double haploid method
a.back cross method
b.multiline cultivar
c variety blend
6.phenotypic recurrent selection
7.half-sib selection based on progeny test performance
8.half sib selection based on test cross progeny performance
full sib selection based on progeny test performance of paired crosses
9 .selection based on S1 progeny performance
10.synthetic cultivar based on poly cross progeny performance
11.hybridizationprocedure for a clonally propagated species
OUTLINES INCLUDE
1 INTRODUCTION OF KAOLINITE
2 OCCURENCE
3 CHEMICAL FORMULA
4 CRYSRALLOGRAPHY STRUCTURE
5 STRUCTURE TRANSFORMATION
6 SYNTHESIS AND GENESIS
7 LOCATION IN PAKISTAN
8 ORIGIN
9 STRENGTH
10 USES
11 AGRICULTURE USE
12 INDUSTRIAL USE
13 PRACTICAL USE
14 CEC VALUE
15 AEC VALUE
The Art Pastor's Guide to Sabbath | Steve ThomasonSteve Thomason
What is the purpose of the Sabbath Law in the Torah. It is interesting to compare how the context of the law shifts from Exodus to Deuteronomy. Who gets to rest, and why?
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
We all have good and bad thoughts from time to time and situation to situation. We are bombarded daily with spiraling thoughts(both negative and positive) creating all-consuming feel , making us difficult to manage with associated suffering. Good thoughts are like our Mob Signal (Positive thought) amidst noise(negative thought) in the atmosphere. Negative thoughts like noise outweigh positive thoughts. These thoughts often create unwanted confusion, trouble, stress and frustration in our mind as well as chaos in our physical world. Negative thoughts are also known as “distorted thinking”.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
2. FoodScienceAssignment
Topic:
o GREEN CHILI (Capsicum annuum)
Submitted To:
Prof.AnamIftikhar
Submitted by:
o Samreen (BAGF19M78)
o Anzila Altaf (BAGF19M82)
o Adnan Riaz (BAGF19M80)
o Umer Farooq (BAGF19M68)
o Abdullah Sahi (BAGF19M79)
o Aqib Ismaeel (BAGF19M69)
Semester:
o 2nd
Section:
o B
Department:
3. o Bsc(hons)Agriculture
HistoryofCapsicumannuum:
The species Capsicum annuum is native to the
Americas but its exact origin is uncertain. It has been
considered to originate from a district of Central
America and have been domesticated in Mexico
Capsicum has been known since the beginning of
civilization in the Western hemisphere and has been
part of the human diet since 7500 BC. It was either
Christopher Columbus who first reported the use of
Capsicum in the Americas and certainly Columbus
who introduced it to Europe; by the mid-1 7th
century Capsicum was being cultivated throughout
southern and middle Europe as a spice and medicinal
drug, with introductions to Japan and India Capsicum
had been introduced to all over the world.
Namesofgreenchili
4. Preferred Scientific Name : Capsicum annuum L.
Preferred Common Name: bell pepper
Other Scientific Names:
Capsicum annuum L. var. aviculare (Dierb.)
D'Arcy & Eshbaugh
Capsicum annuum L. var. glabriusculum
(Dunal) Heiser & Pickersgill
Capsicum baccatum sensu Britton & Millsp., non L.
Capsicum hispidum var. glabriusculum Dunal
Capsicum indicum Dierb. var. aviculare Dierb.
International Common Names:
English: chilli pepper; green pepper; paprica;
paprika; red pepper; sweet pepper
Spanish: Chile dulce; pimiento; pimiento morron
French: carive; paprica; poivron Portuguese:
pimento
TaxonomicTree:
Kingdom : plantea
5. Phylum : Spermatophyte
Subphylum : Angiospermae
Class : Dicotyledonae
Order : Solanales
Family : Solanaceae
Genus : Capsicum
Species : Capsicum annuum
Plant Type:
Annual
Herbaceous
Perennial
Seed propagated
Shrub
Vine/climber
Habitat:
C. annuum can grow across a range of dry, sub-arid,
sub-humid and humid forests at 0-1000 m altitudes
in Madagascar and in similar forest conditions in
6. Antioquia, Colombia to altitudes of 1500 m in
Panama it is found at 0-2000 m In Peru, the species
is also found at altitudes of 0-2000 m, in disturbed
areas, forests and rocky slopes. The species is
cultivated in plains, lower hills and valleys in India, at
a wider range of altitudes, 0-2100 m
Soil tolerances of green chili
plant:
Soil drainage is free
Soil reaction involves acidic and neutral
Soil texture is light and medium
NaturalEnemiesandsolution:
C. annuurn is susceptible to a large number of
pests and diseases.
Viruses cause the most serious damage.
The most obvious method of control where the
plant is grovvn as a crop is to use resistant
cultivars.
7. Unfortunately only few cuItivars with virus
resistances are known.
Cucumber mosaic cucumovirus, Potato Y
potyvirus (PVY) and a complex of the
tobamovirus group are the most important in
Asia.
The major pests are thrips, aphids, mites,
bollworms and fruit flies.
Inappropriate pesticides and over-use of
pesticides often cause problems on capsicum
peppers.
Integrated crop management is suggested to
overcome multiple pest and disease problems.
Usesofgreenchili:
Human food
Spices and culinary herbs Vegetable
Medicinal,
pharmaceutical
Source of medicine/pharmaceutical
Ornamental
8. Christmas tree Cut flower garden plant Potted
plant Propagation material Seed trade
As a culinary commodity, C. annuum is known,
in dried form, as both chilli pepper and paprika
These are used in salads, are stuffed or baked,
added to soups and meat.
Also pickled, while leaves make a good spinach
Capsicum pepper is the most popular and most
widely used all over the world.
Capsicum peppers are extensively pickled in salt
and vinegar.
Colour and flavour extracts are used in both the
food and feed industries, for example, ginger
beer, hot sauces and poultry feed, as well as for
some pharmaceutical products.
In addition to uses as food and food additives,
the fruits of C. annuum also have been grown on
a large scale and used as medicine for the
digestive system, blood system,
muscular/skeletal, and skin applications.
Ornamental peppers reach 25 to 50 cm in height
and are grown as annuals or pot plants,
producing colourful fruits.
9. In warmer climates, ornamental peppers are
perennial and a good bedding plant for hot
weather conditions, performing well as a ground
cover in mixed flower borders.
HealthbenefitsofGreenchili:
We should begin with the ultimate benefit.i.e.
green chillies come with zero calories. In fact,
they speed up one's metabolism as much as 50%
for up to three hours after eating.
Protection against cancer. Green chillies are
loaded with antioxidants, that protect the body
against free radicals by acting as natural
scavengers. Green chillies can also keep prostate
problems at balance.
Green chillies also exert a number of beneficial
effects on the cardiovascular system. Specifically,
it reduces the likelihood of developing
atherosclerosis by reducing blood
cholesteroland triglyceride levels and platelet
aggregation, as well as increasing fibrinolytic
activity.
10. Fibrinolytic activity refers to the ability to prevent
formation of blood clots, which can lead to a heart
attack or
Interestingly enough capsaicin, found in green
chillies although hot to taste, has been shown to
lower body temperature by stimulating the
cooling center of the hypothalamus in the brain.
Capsaicin in green chillies has a stimulating effect
on the mucus membranes of the nose and
sinuses. Capsaicin stimulates blood flow through
the membranes and causes mucus secretion to
become thinner. This action makes it beneficial in
combating the common cold or sinus infections.
The heat produced by the chillies, act as an
effective pain reliever, as a digestive and anti-
ulcer aid. Although, people with active peptic
ulcer may be bothered by "spicy foods".
Loaded with Vitamin C and beta-carotene, green
chillies are great for healthy eyes, skin and
immune system.Make sure to store the green
chillies at a dark cool area because chillies lose
their Vitamin C, when they are exposed to heat,
light and air.
11. When eaten, green chillies release endorphins
that boosts the mood, and reduces pain.
Green chillies are proven to balance blood sugar
levels. If you are diabetic, this may be your
answer to healthy diet.
. Green chillies are a natural source of iron, and a
rich source for iron deficient people.
Green chillies have a lot of antibacterial
properties and can help treat skin infections.
Green chillies are rich in Vitamin K that help
decrease your risk of osteoporosis and of
bleeding dangerously when you are cut out or
injured.
Nutritionalcomposition:
Parameter Dry chilies* Green chilies*
Carbohydrate 31.60 3.00
Protein 15.00 2.90
Fats 6.20 1.00
Minerals 6.10 1.00
12. Fiber 30.20 6.80
calcium 160 30
Phosphorus 370** 18**
Iron 2.30** 4.40**
Moisture 10 85.70
Carotene 345*** 175***
Thiamine 0.93** 0.19**
Riboflavin 0.43** 0.39**
Niacin 9.50** 0.90**
Sodium 40** -
Potassium 530** -
Magnesium - 272**
Copper - 1.40**
Molybdenum - 0.07**
Zinc - 1.78**
Chromium - 0.04**
Caloric value - 297
*value in g per100 g of sample
**value in mg
***value in microgram
13. Productsmadefromgreenchili:
Chili sauce:
Required ingredients:
Red chili = 30 gram
Dried apricot = 6
White vinegar = Half cup
Salt = 1 tea spoon
Sugar = 1 tea spoon
Corn flour = 1 tea spoon
Procedure :
Mix all the ingradients in the steel bowl
and place it on the stove . when it start boiling leave
it for five minutes until it become saturated,then
pour it in a bottle
Use it within few weeks.
Chili pickle:
Ingradients:
250 gms fresh long green chillies (hari mirch)
1/2 cup lemon juice (nimbu ka ras)
14. 3 teaspoon salt
2tablespoon vinegar (sirka) ingredients required
to make masala( spices) of chilli pickle
2 tablespoon mustard seeds ( rai / mohri / mohri
dal/ rai na curia / kali sarso)
2 tablespoon fennel seeds( badi saunf)
1 teaspoon fenugreek seeds( methi dana )
1 tablespoon coriander powder
1 teaspoon asafoetida ( hing)
1 teaspoon turmeric powder( haldi) 7-8 black
pepper corn( kali miri / kali mirch)
1/3 cup mustard oil / groundnut oil
Procedure:
Wash fresh green chillies properly, wipe them with
a clean dry cloth, remove the stalks of chillies.
Cut the chilies lengthwise and make 1/2 of them.
Add salt and lemon juice to it, mix it and keep it in
glass bowl or jar, cover it with plate.
Keep it in sun for 1 day.
Green chilies will become yellowish green in hot
sun. Let it cool down for whole night .
Next day roast mustard seed,badi saunf separately
for 1-2 minutes on low flame
Make a fine powder of it
15. Heat oil in a pane when it become hot addblack
papper to it.
.remove it from flame add asafoedita(hing), let it
cool down.
Add this masala to chilies and mix it.
Keep this pickle in clean glass jar. Stir the pickle up
and down twice everyday with dry clean spoon.
From next day, you can start eating this tasty green
chili pickle.
Green chili chutney:
Ingradients:
• 10 Green Chillies, seeded and chopped
• 2 teaspoons Chana Dal (Gram Lentils)
• 1/2 teaspoon finely chopped Ginger
• 3-4 Curry Leaves
• 1 tablespoon grated Dry Coconut
• 1/2 cup chopped Coriander Leaves
• 1 teaspoon Sugar or Jaggery
• 1 teaspoon Lemon Juice
• tablespoon Cooking Oil
• tablespoons Water and demanded Salt
Procedure:
16. 1. Heat 1 tablespoon oil in a pan. Add chana dal and
roast over low flame until dal turns light brown or for
approx. 1-2 minutes.
2. Add curry leaves and chopped green chillies.
Sauté for 2 minutes.
3. Add grated coconut and ginger and sauté for 1
minute. Remove pan from heat and let it cool a bit at
room temperature.
4. Grind sautéed chilli-chana dal mixture, lemon
juice, sugar, salt and water in a mixer to make a
medium coarse paste.
5. Add coriander leaves and grind again to make a
smooth paste.
6. Transfer prepared chutney to serving bowl. Green
chilli chutney is ready. Serve it as an accompaniment
with meal or as dip with snacks.
Foodindustriesandproducts:
shezaan industry :
17. National Industry :
Shangrila Industry :
Greenchilipickle Greenchilisauce
Greenchili
pickle
Greenchili
sauce
Greenchilipickle Greenchilisauce