Chili pickle is spicy pickle.

Chili Pickle Recipe

Chili pickle is a favorite of many. As Chilies are available whole year round, you can make chili-pickle whenever you want.

For this pickle, use fresh green Chilies. Choose the hot or not so hot variety according to your taste. Remove stems and Wash them thoroughly and dry them well. Any remaining moisture may spoil the pickle.

You may get burning sensation in your fingers while cutting chilies. Wear gloves if you wish while cutting. Take care not to touch eyes while/after cutting chilies.

This pickle will need about 10 to 15 days to mature.

How to make Chili pickle

Ingredients for pickle:

Green Chilies - 25 No. Salt - 2 table spoons Mustard seeds - 1 teaspoon fenugreek seeds(methi) - 1/2 teaspoon Turmeric powder - 1 teaspoon Lime juice - 1 cup Asafoetida - 1/2 teaspoon

Seasoning ingredients:

Oil - for seasoning - 2 tablespoons Mustard seeds - 1 teaspoon Turmeric powder - 1/2 teaspoon Asafoetida - 1/4 teaspoon

Make Seasoning:

Heat Oil Add Mustard seeds, Turmeric powder, Asafoetida Cool completely before adding to pickle

Preparation

Roast lightly fenugreek seeds. Grind with mustard seeds to fine powder Slit each chili lengthwise without cutting through. Cut the slit Chilies in one inch size pieces.

Making Chili pickle:

Mix together Chili pieces, salt, red chili powder, fenugreek and mustard powder, turmeric and asafetida. Add lime juice.Mix well and fill in dry airtight bottle or jars.Add the cooled seasoning.Shake the bottle/mixture everyday with a dry spoon once per day for about 15 days.

Pickle will be ready to eat after 10-15 days . Serve with any dish such as snacks, rice, roti, poori etc. Remember to always use a dry spoon to handle pickle and close the lid properly after use.

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