Ingredients with Measurements:
- 1 lb red chili peppers
- 1/4 cup fenugreek seeds
- 1/4 cup mustard seeds
- 1/4 cup cumin seeds
- 1/4 cup coriander seeds
- 1/4 cup fennel seeds
- 1/4 cup salt
- 1/4 cup sugar
- 1/2 cup vinegar
- 1/2 cup oil
Special equipment needed:
- Food processor or mortar and pestle
- Large mixing bowl
- Sterilized jars with lids
Step-by-step instructions:
1. Wash the red chili peppers and remove the stems. Cut them into small pieces and put them in a food processor. Pulse until the peppers are finely chopped.
2. In a dry pan, roast the fenugreek, mustard, cumin, coriander, and fennel seeds until fragrant. Let them cool, then grind them into a fine powder using a food processor or mortar and pestle.
3. In a large mixing bowl, combine the ground spices, salt, sugar, vinegar, and oil. Mix well.
4. Add the chopped red chili peppers to the spice mixture and stir until everything is well combined.
5. Transfer the pickle to sterilized jars and seal tightly.
6. Let the pickle sit at room temperature for 2-3 days, then store it in the refrigerator.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Room temperature for 2-3 days, then store in the refrigerator.
Serving size:
Makes about 2 cups of pickle.
Nutritional information:
Calories: 45
Fat: 3g
Carbohydrates: 4g
Protein: 1g
Sodium: 590mg
Substitutions for ingredients:
- You can use any type of chili pepper you like, but the pickle will be spicier if you use hotter peppers.
- If you don't have fenugreek seeds, you can use fenugreek powder instead.
- You can substitute the oil with any neutral-flavored oil, such as vegetable or canola oil.
Variations:
- You can add other spices to the pickle, such as turmeric, ginger, or garlic.
- You can add vegetables to the pickle, such as carrots, onions, or cauliflower.
Tips and tricks:
- Wear gloves when handling the chili peppers to avoid getting the oils on your skin.
- Make sure the jars and lids are sterilized to prevent contamination.
- The longer the pickle sits, the better the flavors will meld together.
Storage instructions:
Store the pickle in the refrigerator for up to 6 months.
Reheating instructions:
The pickle is meant to be eaten cold, so there is no need to reheat it.
Presentation ideas:
Serve the pickle in a small bowl or ramekin as a condiment.
Garnishes:
Garnish with fresh cilantro or parsley.
Pairings:
The pickle goes well with Indian dishes, such as curry or biryani.
Suggested side dishes:
Serve the pickle with naan bread or rice.
Troubleshooting advice:
- If the pickle is too spicy, you can add more sugar or vinegar to balance out the heat.
- If the pickle is too salty, you can add more sugar or vinegar to balance out the saltiness.
Food safety advice:
- Make sure the jars and lids are sterilized to prevent contamination.
- Store the pickle in the refrigerator to prevent spoilage.
Food history:
Pickles have been a popular condiment in India for centuries. They are often made with a variety of vegetables and spices, and are served as a side dish or used to add flavor to other dishes.
Flavor profiles:
The pickle is spicy, tangy, and slightly sweet.
Serving suggestions:
Serve the pickle as a condiment with Indian dishes, or use it to add flavor to sandwiches or salads.
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Region: Indian