Ingredients with Measurements:
- 500g red chili peppers, sliced
- 1/4 cup cumin seeds
- 1/4 cup mustard seeds
- 1/4 cup fenugreek seeds
- 1/4 cup salt
- 1/4 cup sugar
- 1/4 cup vinegar
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Sterilized glass jars with lids
- Mortar and pestle or spice grinder
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced red chili peppers with salt and sugar. Mix well and let it sit for 30 minutes.
2. In a mortar and pestle or spice grinder, grind cumin seeds, mustard seeds, and fenugreek seeds until they become a fine powder.
3. Add the ground spices to the chili mixture and mix well.
4. Add vinegar and vegetable oil to the mixture and stir until well combined.
5. Transfer the pickle mixture into sterilized glass jars and seal tightly with lids.
6. Let the pickle sit at room temperature for 2-3 days to allow the flavors to develop.
7. Store the pickle in a cool, dry place for up to 6 months.
Time:
Preparation time: 45 minutes
Cooking time: None
Temperature:
Room temperature
Serving size:
Makes approximately 2-3 cups of pickle
Nutritional information:
Calories: 25 per serving
Fat: 2g
Carbohydrates: 2g
Protein: 1g
Sodium: 480mg
Substitutions for ingredients:
- Red chili peppers can be substituted with green chili peppers or a combination of both.
- Vegetable oil can be substituted with any neutral-flavored oil such as canola oil or sunflower oil.
Variations:
- Add chopped garlic and ginger for extra flavor.
- Use different types of vinegar such as apple cider vinegar or rice vinegar.
- Add chopped onions or shallots for a milder taste.
Tips and tricks:
- Wear gloves when handling chili peppers to avoid irritation.
- Make sure the glass jars are sterilized to prevent contamination.
- Use a clean spoon to scoop out the pickle to prevent contamination.
Storage instructions:
Store the pickle in a cool, dry place for up to 6 months.
Reheating instructions:
This pickle is meant to be eaten cold and does not need to be reheated.
Presentation ideas:
Serve the pickle in a small bowl or on a platter with other pickles and condiments.
Garnishes:
Garnish with fresh cilantro or mint leaves.
Pairings:
This pickle pairs well with Indian dishes such as biryani, curry, and dal.
Suggested side dishes:
Serve with naan bread or rice.
Troubleshooting advice:
- If the pickle is too spicy, add more sugar to balance out the heat.
- If the pickle is too salty, add more vinegar to balance out the saltiness.
Food safety advice:
- Make sure to sterilize the glass jars before filling them with the pickle.
- Store the pickle in a cool, dry place to prevent spoilage.
Food history:
Pickling is a traditional method of preserving food that dates back to ancient times. In India, pickles are a staple condiment and are made with a variety of ingredients such as mangoes, lemons, and chilies.
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