Description
Chilli Pickle is a fiery and pungent condiment that showcases the intense heat of green chilies infused with aromatic spices. This pickle is loved for its bold flavor and adds a spicy kick to any meal.
Preparation:
Preparing the Chilies: Wash the green chilies thoroughly and pat them dry. Slit them lengthwise, leaving the stems intact.
Dry Roasting Spices: Dry roast mustard seeds, fennel seeds, fenugreek seeds, and cumin seeds separately until fragrant. Grind them into a coarse powder.
Making the Spice Mix: Combine the ground spices with turmeric powder, red chili powder, and salt in a bowl. Mix well.
Frying the Chilies: Heat mustard oil (or any cooking oil) in a pan until it smokes lightly. Remove from heat and let it cool slightly. Add asafoetida and any optional garlic cloves or ginger.
Mixing with Spices: Add the prepared spice mix to the cooled oil and stir well to combine. Allow the mixture to cool further.
Stuffing the Chilies: Carefully stuff each slit chili with the spice mixture. Place the stuffed chilies in a clean, dry jar.
Adding Acid: Pour vinegar or lemon juice over the stuffed chilies to cover them completely. Ensure the chilies are submerged in the liquid.
Maturation: Seal the jar tightly and store it in a cool, dry place for at least a week to allow the flavors to meld together. Shake the jar gently every few days to distribute the flavors.
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