Chilli Pickle
A medium spicy side to oomph up your regular meal
Ingredients
- 10-20 medium spicy green chillis washed, dried with a towel and chopped into 1 inch pieces
- 1/2 cup mustard oil
- 1/2 tsp turmeric powder
- salt to taste
- 1 tsp asofetida or hing
to powder
- 1 tbsp mustard seeds
- 1 tsp fenugreek seeds
- 1 tbsp fennel seeds
- 1 tbsp nigella seeds
Instructions
- Pan fry all the ingredients listed under the "to grind" section until slightly hot. Do not add any oil
- Cool this mix and grind it into a coarse mixture
- Heat a thick bottom pan and add the mustard oil to it. Heat it up until it starts smoking
- Switch off the flame and let it cool down for a minute or so
- With the flame still off, add the hing, turmeric powder and the powdered mix. stir well and add the salt. Add the chillis to the hot oil and stir everything around
- Wait for the mix to completely cool and transfer into a clean dry glass jar.
- Store in the fridge.
Notes
- Make sure the washed chillis are completely dry before you add them to the oil
- Add more salt than you normally would, as the pickle usually have