Description
King Chilli Pickle is a fiercely spicy and aromatic condiment made from one of the hottest peppers in the world, the Bhut Jolokia or Ghost Pepper. This pickle is prized for its intense heat and robust flavor.
Preparation:
Preparing the King Chillies: Wear gloves and handle the king chillies carefully. Finely chop them, removing the seeds if you prefer less heat.
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 Chillies: 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.
Mixing with King Chillies: Add the finely chopped king chillies to the spice mixture and mix thoroughly until the chillies are well coated.
Adding Acid: Pour vinegar or lemon juice over the king chilli pickle mixture to cover it completely. Ensure the chillies 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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