Indian Chilli Pickle Using Mustard Oil
Indians love their spice and you can be assured that Chilli pickle is a recipe that is an absolute favourite! This spicy and equally tangy condiment is prepared with the help of sunlight only to be relished as a side dish for lunch and dinner. It adds an additional flavour to your already delicious meals and goes equally beautifully for dishes with minimal flavours.
Follow this step by step recipe and create a mouth-watering and tantalising side dish that can go well with a plethora of dishes!
Ingredients :
- 2 cups of chilli peppers
- 8 tbsp mustard seeds
- 15 tbsp coarse sea salt
- 1 tbsp turmeric powder
- 3 tbsp lemon juice
- 1 cup of Doctors Choice Kachi Ghani Mustard Oil
Method :
Wash the chilli peppers and remove their caps. Next, chop them up into 1-inch pieces and keep them aside.
Grind the mustard seeds thoroughly and mix them generously with salt in a grinder.
Place the cut pepper pieces in a quart jar and add in the mustard seeds & salt powder. Close the lid and shake the jar vigorously to ensure the contents mix together thoroughly.
Loosen the lid slightly to allow excess air to escape and place the jar on a sunny spot such as the window sill. Keep it in the same sunny spot for a total of 3 days while you stir the contents of the jar at least twice daily.
On the fourth day, add the fresh lemon juice and turmeric powder to the jar. Mix the contents thoroughly.
Place the jar back on the window sill for another two days as you shake/stir the jar daily.
On the seventh day bring the pickle in after it has received ample sunlight.
Next, heat Doctors Choice Kachi Ghani Mustard oil in a pan on medium heat for about 5 minutes. Once the oil cools down, pour it into the jar and mix it well.
Allow the mixture to sit in a cool and dry area for about 3 days. This ensures that the oil fuses with the chilli and spices which helps bring alive the flavours of the pickle.
After the 3 days, the pickle will be ready to eat with warm ghee and rice or freshly made roti.
