Quick and easy veg chilli pickle recipe

quick and easy veg chilli pickle recipe

Ingredients –

1. Fresh Red Chillies – 250 grams

2. Mustard seeds powder – 100 grams

3. Salt – as per taste ( I prefer 2 tea-spoon )

4. Fenugreek.  seeds – 2 tea-spoon

5. Fennel – 1 tea-spoon

6.Jeera Powder – 1 tea-spoon

1. Oil

2. Turmeric powder – 1/2 tea-spoon

9.Red chili powder – 1 tea-spoon

1. Asafoetida – a pinch

2. Lemon – 1

How to make –

Step 1.

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.

Step 2.

Remove the top of the chillies, and with a knife give a cut from beginning to end in all the chillies

Step 3.

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.

Step 4.

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.
  Linking this post with Menaka #SIM