Hello, friends, food lovers, and community greetings! A few days before I made this chili pickle recipe, I just made it myself by blending different styles of making pickles. It is Maharastrian, Konkani, it is Punjabi, and it is from the Northeast region. Normally, I make many pickles in their own styles, but I experimented with mixing all.
Ingredients:
250 grams mild green chilis
2 limes for juice
1 tsp salt
1/3 tsp turmeric
Spices:
1.5 tsp red chili powder
1/4 turmeric
1 tbsp jaggery
1 tsp fennel seeds
1.5 coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
1 gram of asafoetida in solid form
1/2 tsp onion seeds
1/4 ts fenugreek seeds.
1 tsp black pepper corns.
2 tbsp cooking oil, if you use mustard oil, it makes more better taste.
Step 1:
Cut chillis into small pieces around 4-5 cm.
And in those pieces, make a central cut as shown in the photo.
Put them in the bowl, and add salt and turmeric.
Then, lime juice and coat chillis thoroughly.
Cover tightly and keep for about 1 overnight.
Step 2: Next day: preparing pickle
In a skillet, dry roast all the seedy spices: Black pepper corns, fennel seeds, onionseeds, fenugreek seeds, cumin seeds, coriander seeds, and asafoetida, on very low temperature. just to get rid of the moisture. Make it crush easily.
Step 3: Crush all seedy spices, including asafoetida
Using a mortar and pestle, make a crushed powder from seedy spices.
Keep aside.
Step 4: final step making pickle
In a skillet, heat oil.
Add chilis.
Crushed spice powder
Add chili powder, turmeric, and jaggery.
Pour the lime juice that gathered under the chilis.
Cook until all the spices and jaggery cook together with chilis until the water dries out. And form a sticky consistency.
And the pickle is ready.
Fill the jar, find its taste with suitable food, and you will enjoy it.
Thank you for stopping by
Take care, see you soon.