Ingredients with Measurements:
- 500 grams fresh red chilies
- 1 tablespoon asafoetida
- 1 tablespoon mustard seeds
- 1 tablespoon fenugreek seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 cup vinegar
- 1 cup vegetable oil
Special equipment needed:
- Cutting board
- Knife
- Mixing bowl
- Large saucepan
- Sterilized jars with lids
Step-by-step instructions:
1. Wash and dry the red chilies. Cut off the stems and chop them into small pieces.
2. In a large saucepan, heat the vegetable oil over medium heat. Add the mustard seeds, fenugreek seeds, cumin seeds, coriander seeds, and fennel seeds. Fry for 1-2 minutes until fragrant.
3. Add the chopped red chilies to the saucepan and stir well.
4. Add the salt, sugar, and asafoetida to the saucepan and stir again.
5. Pour the vinegar into the saucepan and stir well.
6. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes until the chilies are soft.
7. Turn off the heat and let the mixture cool down.
8. Once the mixture is cool, transfer it to sterilized jars with lids.
9. Store the jars in a cool, dark place for at least 2 weeks before using.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups of pickle
Nutritional information:
Calories: 120
Fat: 10g
Carbohydrates: 6g
Protein: 1g
Sodium: 590mg
Sugar: 4g
Substitutions for ingredients:
- You can use any type of vinegar, such as apple cider vinegar or white vinegar.
- You can use any type of oil, such as sunflower oil or olive oil.
Variations:
- You can add other spices, such as turmeric, ginger, or garlic.
- You can use different types of chilies, such as green chilies or jalapenos.
Tips and tricks:
- Wear gloves when handling the chilies to avoid getting chili oil on your hands.
- Make sure the jars and lids are sterilized to prevent contamination.
- Use a clean spoon every time you take out the pickle to prevent contamination.
Storage instructions:
Store the jars in a cool, dark place for up to 6 months.
Reheating instructions:
The pickle can be eaten cold or at room temperature.
Presentation ideas:
Serve the pickle in a small bowl as a condiment.
Garnishes:
Garnish with fresh coriander leaves or chopped green onions.
Pairings:
Serve with Indian dishes such as biryani or curry.
Suggested side dishes:
Serve with naan bread or rice.
Troubleshooting advice:
- If the pickle is too spicy, add more sugar to balance the heat.
- If the pickle is too salty, add more vinegar to balance the flavor.
Food safety advice:
- Make sure the jars and lids are sterilized to prevent contamination.
- Use a clean spoon every time you take out the pickle to prevent contamination.
Food history:
Pickles are a popular condiment in many cultures around the world. In India, pickles are often made with a variety of vegetables and spices.
Flavor profiles:
This pickle is spicy, tangy, and slightly sweet.
Serving suggestions:
Serve as a condiment with Indian dishes.
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Region: Indian