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Red Chili Pickle

Red Chili Pickle
Red Chili Pickle
  • Prep time
  • Cooking time
  • Serves12 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian
  • Good for breakfast , Lunch , Dinner
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About this Recipe

spicy, tangy red chili pickle.

Ingredients & Quantity
  • 1 kg Red chili
  • 50 gram Fennel
  • 1 tbsp Fenugreek seeds
  • 1/1/2 tbsp Dry mango powder
  • 1 tsp Black salt
  • 1 tbsp Sugar
  • 2 tbsp Salt
  • 2 tbsp Turmeric powder
  • 1 to 1/1/2 tbsp Vinegar
  • 1 tsp Onion seeds
  • 1 tsp Heeng
  • 2 tbsp Mustard oil
  • 250 gram Mustard oil
How to cook?
  1. Wash ,and clean with a muslin cloth keep in sun light for 2-3 days . Dry roast fennel,fenugreek and onion seeds separately
  2. Coarsely grind in grinder with sugar. Heat the oil on smoking point add heeng and switch the flame
  3. Put the oil in a mixing bowl add turmeric powder. Now mix all spices with vinegar. Remove the stem of chilies and slit them.
  4. Now stuff the massala mixture into the chilies them put in a sterilize jar. Pour the oil and onion seeds mix well, cover with muslin cloth, keep the pickle in sun light for 5 to 7 days. After that cover the container with lid.
Notes

Always keep the pickles in dark place .

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