Red chilli pickle has been a legacy from our grandmothers to our mothers, whose taste should also be known to the coming generations. In today’s time, people mostly depend on market packed food. Even now, pickles of different things are added in every season. By the end of winter, red chillies start appearing in the market and its pickle is on everyone’s lips. Whether you want to eat parathas or hot arhar dal, rice…red chilli pickle tastes amazing with it. Khichdi is incomplete without pickle. In Uttar Pradesh and Bihar, red chilli pickle is definitely made in most of the houses.
Red chilli pickle is spicy in taste and also gives a vibrant taste, because not just one but many types of spices are used in Indian pickle and the addition of mustard oil further enhances its taste. However, some people complain that their pickle spoils quickly. In this article, we will know about red chilli pickle made in traditional way which does not spoil not only for 1-2 but even for three years.
Ingredients for making pickle
Here the ingredients are given for 2.5 kg red chilli pickle. In whole spices, you need 150 grams of whole coriander, 50 grams of fennel, 50 grams of cumin, 150 grams of yellow mustard, 50 grams of fenugreek seeds, 30 grams of celery, same amount of nigella seeds and 50 grams of black pepper.
Note these ingredients also
50 grams turmeric powder, 50 grams red chili powder, 300 grams dry mango powder, 1 tablespoon asafoetida, two liters of mustard oil and salt as per taste.
Let’s see the pickle recipe
- First of all, roast the coriander in a pan on medium flame and then take it out in a plate.
- Like whole coriander, dry roast fennel, cumin, fenugreek seeds, black pepper and fennel one by one and take them out in a plate.
- After roasting all the spices from whole coriander to fennel and black pepper, you will be slightly cooled. After this, grind it and make powder in the grinder.
- Instead of making very fine powder of the spices, keep the spices slightly coarse like the texture obtained after grinding with a silbatta.
- You also have to fry celery and nigella seeds, but do not grind them. If you want, you can put them in a mortar and pound them coarsely.
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- Now after washing all the red chillies, wipe them thoroughly with a cloth and spread them on a cloth for some time so that there is no moisture left at all.
- Now after removing the stalk, hollow out all the chillies, that is, you have to remove the seeds one by one, but do not throw them away.
- Take a big vessel and add all the ground spices in it. Add the extracted seeds of red chilli in it and also add celery and nigella seeds.
- In this you have to add ground spices like turmeric, chilli powder, dry mango powder, asafoetida and add salt as per taste.
- After this, add 1 liter mustard oil and mix it well with hands. Some people heat and add oil, so use it as per your convenience.
- Now start filling all the chillies with these spices one by one. This will take you approximately 40 minutes.
Here’s a bonus tip
After filling the spices, keep all the chillies in a big plate and cook them in the sun for at least 1 day. This increases its shelf life and the pickle does not spoil for a long time.
Now carefully place all the red chillies one by one in a dry glass jar. After this, fill 1 liter mustard oil in the jar.
Keep in mind that your pickle should remain immersed in oil. Now it has to be allowed to ripen for at least 20 days. You expose it to sunlight for some time every day.
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Keep these things in mind
Always take out the pickle with a dry spoon and expose it to sunlight once or twice a month. Keep the pickle jar at a place where there is no dampness at all. The older the pickle gets, the tastier it tastes.