Kathiyawadi Red Chilli Pickle

Name: Kathiyawadi Red Chilli Pickle
Total time: 1800 s
Yield: 5 person
Cuisine: Indian
Ingredients: 250 gram red chilli; 4 tbsp split mustard seeds; 3 tbsp split fenugreek seeds; 1/2 tsp hing /asafoetida; 1 tbsp turmeric powder; 1 tbsp fennel seeds; 1 tbsp coursly grind black peppercorns; Salt as per taste; 3 tbsp lemon juice / vinegar; 4 tbsp oil

Daxa Parmar @Daxa_2367

Vadodara, Gujarat, India

#pt
#red chilli
#CookpadIndia

Pickles are an important part of Indian meals. We usually make mango pickles in the summer season but apart from that there are a few pickles which we make during winters too when fresh vegetables are in abundance.
Red Chili Pickle is a delightful way to spice up any meal. Indian meals are generally served with a variety of condiments, of which pickles are the most common. This one is a rather hot and spicy pickle, not for the timid palette by any means. Red chilli pickle is a spicy, tangy pickle which can be prepared either with chilli pieces or whole chillies can be stuffed. It is a very simple and flavourful pickle which can be stored in the fridge for a few weeks.

#pt
#red chilli
#CookpadIndia

Daxa Parmar @Daxa_2367

Vadodara, Gujarat, India

#pt
#red chilli
#CookpadIndia

Saved

Ingredients

30 minutes

5 person

250 gramred chilli
4 tbspsplit mustard seeds
3 tbspsplit fenugreek seeds
1/2 tsphing /asafoetida
1 tbspturmeric powder
1 tbspfennel seeds
1 tbspcoursly grind black peppercorns
Salt as per taste
3 tbsplemon juice / vinegar
4 tbspoil

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Steps

30 minutes

1

Wash and pat dry chillies completely to make sure that the chilies are completely dry. Now remove the seeds and cut one chilli into 4 pieces. You can keep the seeds if you want spicy pickle. You can even make a slit in the chilli and keep it whole to stuff it with the prepared spice mix. You can even wash chillies and leave it for 2 to 3 hours then cut it for the pickle.
2

Now add split mustard seeds, split Fenugreek seeds, asafoetida, turmeric powder, fennel seeds, black pepper corns, salt and lemon juice in a big bowl and mix it very well.
3

Heat oil in a pan and heat it until it starts smoking. Now turn off the heat and let it become warm. Now add warm oil to the prepared spice mix and mix everything well.
4

Now add chilli pieces to it and give it a good stir. If you want to stuff the chillies, you can use this spice mix to stuff the chillies. Store it in an airtight container or a glass jar and leave it for 24 hours at room temperature. This pickle can be stored in the fridge for a few weeks.
5

Now our spicy Kathiyawadi Red Chilli Pickle is ready for serve. Red chilli pickle can be served with paratha, thepla, puri etc. or as a side dish with a main meal.
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