quick and easy veg chilli pickle recipe
- Fresh Red Chillies – 250 grams
Mustard seeds powder – 100 grams
Salt – as per taste ( I prefer 2 tea-spoon )
Fenugreek. seeds – 2 tea-spoon
Fennel – 1 tea-spoon
6.Jeera Powder – 1 tea-spoon
Turmeric powder – 1/2 tea-spoon
9.Red chili powder – 1 tea-spoon
- Asafoetida – a pinch
Lemon – 1
How to make –
Wash the red chillies under tap water and let them dry under sun light for an hour, if there is no sunlight in your surrounding dry them with a muslin cloth, don’t leave any moisture inside them.
Remove the top of the chillies, and with a knife give a cut from beginning to end in all the chillies
Mix mustard seeds powder, chili powder, turmeric powder, a pinch of asafoetida, fennel seeds, jeera powder and fenugreek seeds.
After mixing add 1 tea-spoon of oil and squeeze one fresh lemon juice into it.
Mix everything again.
Start filling the masala into chilies through the side at which we gave a cut.
After all the chillies are done store them in a glass container, and add 3-4 tea-spoon of oil from above.
Golden Tips to be kept in mind to store the pickle for long –
- Do not serve chilly pickle directly from your hands by this the pickle gets rotten, better to use a spoon .
After taking the pickle don’t leave spoon inside the jar, this spoils the color of the pickle
Buy fresh chillies of the autumn only, because pickle made of this season lasts a long even up to 1 year.
During summer the pickle needs to be refrigerated.
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