If you like chilies, Whole Red Chili Pickle is the pickle you want to make when chilies are in season and then enjoy it the whole year. Good thing is that it’s really easy to make.
|Preparation Time:||30 minutes|
|Whole Red Chili||250 gm|
|Turmeric Powder||3 tsp|
|Mustard Seeds (rai)||4 tsp|
|Coriander Powder||4 tsp|
|Dried Mango Powder||4 tsp|
|Fennel Powder (saunf)||4 tsp|
|Sodium Benzoate||1/8 tsp|
|Mustard Oil||1/2 cup|
- Grind the mustard and fennel seeds coarsely, keep aside.
- Heat mustard oil till it start to smoke.
- Turn off the heat and let it cool. Mix sodium benzoate in the oil. Sodium Benzoate acts as a preservative and is readily available at the chemist’s. If you don’t want to use it, you can substitute it with 1/4 cup vinegar.
- Clean the chilies and dry them properly using a cloth.
- Cut of their head and slit the chilies half way. Coat the inside of the chili with a pinch of salt.
- Mix all the spices and keep aside.
- Add 2 tbsp of oil in the spice mixture and mix well.
- Fill each chili with the spice mixture.
- Dip each chili in the remaining oil and store in a jar.
- It’s ready to eat in about 10 days.
- For variation, instead of filling up the whole chilies, you can even chop the chillies in the food processor and add the spice mixture along with the oil.
- If for some reason, it does not turn out to be as sour as you like, just add a couple tsp of vinegar to it and mix well. That should make it sour and it will also help in preserving it.