Ingredients with Measurements:
- 500 grams of fresh red chillies
- 1/2 cup of mustard oil
- 1 tablespoon of fenugreek seeds
- 1 tablespoon of fennel seeds
- 1 tablespoon of cumin seeds
- 1 tablespoon of coriander seeds
- 1 tablespoon of mustard seeds
- 1 tablespoon of salt
- 1 tablespoon of turmeric powder
- 1 tablespoon of red chilli powder
- 1 tablespoon of asafoetida
- 1/2 cup of vinegar
Special equipment needed:
- A large mixing bowl
- A blender or food processor
- A sterilized glass jar with a tight-fitting lid
Step-by-step instructions:
1. Wash and dry the red chillies thoroughly. Remove the stems and chop them into small pieces.
2. In a large mixing bowl, combine the chopped red chillies, salt, turmeric powder, red chilli powder, and asafoetida. Mix well and set aside for 30 minutes.
3. In a pan, heat the mustard oil until it starts to smoke. Remove from heat and let it cool down for a few minutes.
4. In a separate pan, dry roast the fenugreek seeds, fennel seeds, cumin seeds, coriander seeds, and mustard seeds until fragrant. Let them cool down and grind them into a fine powder.
5. Add the ground spice mix to the red chilli mixture and mix well.
6. Add the vinegar and mix again.
7. Pour the cooled mustard oil over the mixture and stir well.
8. Transfer the mixture to a sterilized glass jar and press it down firmly.
9. Close the lid tightly and store the jar in a cool, dark place for at least a week before using.
- Time:
Preparation time: 45 minutes
- Cooking time: 10 minutes
Temperature:
- No specific temperature required
Serving size:
- 1 jar of red chilli pickle
Nutritional information:
- Calories: 10 per serving
- Fat: 1 gram
- Carbohydrates: 1 gram
- Protein: 0 gram
- Fiber: 0 gram
- Sodium: 400 milligrams
Substitutions for ingredients:
- Mustard oil can be substituted with any other vegetable oil.
- Vinegar can be substituted with lemon juice.
Variations:
- Add chopped garlic and ginger for an extra kick.
- Use a mix of different types of chillies for a unique flavor.
- Add sugar for a sweet and spicy pickle.
Tips and tricks:
- Use gloves while handling the red chillies to avoid irritation.
- Make sure the glass jar is completely dry before filling it with the pickle.
- Stir the pickle occasionally while it's fermenting to ensure even distribution of flavors.
Storage instructions:
- Store the jar of red chilli pickle in a cool, dark place for up to 6 months.
Reheating instructions:
- No reheating required.
Presentation ideas:
- Serve the red chilli pickle in a small bowl or on a plate as a condiment.
Garnishes:
- Garnish with fresh coriander leaves or chopped green onions.
Pairings:
- Serve with any Indian meal, such as rice and curry.
Suggested side dishes:
- Serve with papadums or naan bread.
Troubleshooting advice:
- If the pickle is too spicy, add more vinegar to balance the flavors.
- If the pickle is too sour, add a pinch of sugar.
Food safety advice:
- Make sure the glass jar is sterilized before filling it with the pickle.
- Use clean utensils and hands while making the pickle.
Food history:
- Pickles have been a part of Indian cuisine for centuries and are often served as a condiment or side dish.
Flavor profiles:
- Spicy, tangy, and slightly sour.
Serving suggestions:
- Serve as a condiment or side dish with any Indian meal.
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Region: Indian