Thick red chili pickle pickle
Pickle eating tastes manifold. If you also like to eat pickle in the side dish, then you must keep red chili filled pickle. These days pickle chili is selling a lot in the market. Its taste is so wonderful that if you taste the red chili pickle once you will not like any other pickle. So let’s know how to make red chili pickle
Red chili pickle making materials: ingredients for red chili pickle
Red chili – 250 grams, mustard oil – 1 cup, lemon – 2, salt – as per taste, black mustard seeds – 4 tablespoons, fennel – 2 tablespoons, fenugreek seeds – 2 tablespoons, cumin 2 tablespoons, black pepper 1 tbsp, celery 1 tbsp, black salt 1 tbsp, turmeric powder – 1 tbsp, asafetida – 2 pinch
How to make red chili pickle: How to make red chili pickle
First take red chili and wash it and dry it well in the sun for 2 to 3 hours.
When the chili is dry, remove the chili seeds. Rip the chili from the middle and remove the pulp and separate it. Prepare all the chillies like this.
Now, heat a pan and fry whole spices like fennel, fenugreek seeds, cumin, parsley, black pepper. Fry the spices lightly while stirring for 2 minutes. Turn off the heat, keep it to cool down.
Take oil to pour into the pickle and heat it well. Smoke in oil starts to rise, turn off the heat. Let the oil cool down.
4. When the whole spices become cold, add plain salt to it, then grind coarsely in the mixer jar. Keep the ground spices in a plate.
Now, grind black mustard separately and put it on the ground spices.
Add the rest of the spices like black salt, turmeric powder, asafetida, lemon juice to the ground spices. Add 2 tablespoons of oil from the pan to the pickle and mix it. Put chili seeds in a spice mixture.
Fill the chili with a spice mixture. Keep the filled chili in a plate. 9. Take out the oil in a bowl. Dip each filled chili in oil and keep it in a separate cup.
Fill the pickle of chili filled in the container. Put the remaining spices on top of the pepper, put the oil, close the lid of the container and keep the chillies in the sun, cupboard or shelf so that it softens for 3 or more days.
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