Baranistore Authentic Chilly Pickle - 300 Gm in Ziplock Pack
₹ 249.00
Ingredients:
Green chilies – 250g (prefer medium-hot, thick variety like Bhavnagri or banana peppers)
Mustard seeds (yellow or black) – 2 tbsp
Fennel seeds (saunf) – 1 tbsp
Fenugreek seeds (methi dana) – 1 tsp
Turmeric powder – 1 tsp
Asafoetida (hing) – ¼ tsp
Salt – 2 tbsp
Lemon juice – 4–5 tbsp (or to taste)
Mustard oil – 100 ml (or enough to coat)
Instructions:
1. Prepare the Chilies:
Wash and dry the chilies completely.
Slit each chili lengthwise or cut into 1–2 inch pieces. Remove some seeds if too spicy.
2. Dry Roast and Grind Spices:
Dry roast mustard seeds, fennel seeds, and fenugreek seeds for 1–2 minutes.
Let cool, then coarsely grind (not a fine powder).
3. Mix the Pickle:
In a bowl, combine chilies, ground spices, turmeric, salt, hing, and lemon juice.
Heat mustard oil till it smokes, then cool slightly.
Pour over the chili-spice mix and stir well.
4. Mature the Pickle:
Transfer to a clean, dry glass jar.
Keep in sunlight for 3–5 days, shaking daily to mix.
The chilies will soften slightly and absorb the flavor.
Shelf Life:
Keeps for 2–3 months refrigerated or in a cool dry place. Make sure there's no moisture in the jar or spoon.