Friday, October 8, 2010

Red Chilly Pickle

Tried and tasted by Nivedita
Hi All,
When you are tired and hungry, pickles comes as a blessing. At least for me, I love to have Chapati and pickle rolls or curd rice with pickle.
This red chilli pickle is very spicy and not everyone can eat. Its just like my other post "Red chilly chutney".
(This photo is taken immidiately afer I mixed the chilly with masala)
Red chilly - 15 to 20
Wash the chilly, pat dry to remove the water. Cut into 4 pieces and keep it aside.

For Dry Masala:
Dry coriander seeds - 2 tbsp
Fennel seeds- 1 tbsp
Methi seeds - 1 tsp
Cumin seeds - 1 tsp
Salt to taste
Hing - a pinch
Lime juice - Juice of 2 to 3 lemons
Sugar - 1/8 cup
Put  dry coriander seeds, Methi seeds and Cumin seeds in a blender or mixi to make slightly coarsed powder.
Transfer the powder into a bowl. Add all the other ingredients in Dry Masala. Mix well. Add red chilly into it and mix well again.
Transfer it into storing jar.
For tempering :
Oil - 1/8 cup
Mustard seeds - 1 tbsp
Heat oil in a kadai. Add Mustard seeds. When splutter, remove from the heat.
Allow the oil to cool.
Add this oil with mustard seeds to the pickle jar. Shake well.
Keep for few hours before use.
Store in a refrigerator always for using it more days.

Keep Smiling,


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