Chilli Pickle
Made with fresh green chillies, coarsely ground spices, and bold mustard oil, this pickle brings a punch of traditional North Indian flavor to your everyday meals.
Equipment
- Pan
- Glass Jar
Ingredients
- 500 gm red or green chilllies thick ones
- 4 tablespoon brown mustard seeds
- 4 tablespoon fennel seeds
- 2 tablespoon fenugreek seeds
- 2 tablespoon nigella seeds
- 1 tablespoon cumin seeds
- ¼ cup Salt or to taste
- 1 tablespoon Turmeric powder
- 2 tablespoon red chilli powder more or less as per your chillies taste
- 2 cups Mustard oil
- a pinch aseftida
Instructions
- Wash and dry red chillies with kitchen towel and keep aside.
- Dry roast the whole spices ingredients except red chilli powder, salt and turmeric powder for 2 minutes in a pan.
- Cool and blend to make a coarse powder.
- In a bowl mix the roasted masala with salt ,turmeric, chilli powder and 2tbsp of mustard oil.
- Gently make a slit in center and remove seeds in all red chilly peppers.
- Fill the stuffing in each chilli one by one and keep in a glass jar or container.
- Heat mustard oil ,let it completely cool and add to the pickeled red chillies.
- Keep in warm place or sunlight. Shake frequently. It will be ready to use in 3-4 days and can be kept for an year.
Notes
- Never add water — it can spoil the achaar.
- Use mustard oil for that authentic North Indian flavor.
- Adjust salt and chilli according to your spice preference.
- For a twist, you can also add lemon juice or a few mustard seeds for tang.
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!