Red Chili Pickle
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spicy, tangy red chili pickle.
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Ingredients
- 1 kg Red chili
- 50 gm 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 gm Mustard oil
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Instructions
- Wash ,and clean with a muslin cloth keep in sun light for 2-3 days . Dry roast fennel,fenugreek and onion seeds separately
- Coarsely grind in grinder with sugar. Heat the oil on smoking point add heeng and switch the flame
- Put the oil in a mixing bowl add turmeric powder. Now mix all spices with vinegar. Remove the stem of chilies and slit them.
- 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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