While we do like eating our pizzas, burgers, pani puris, Bhatura chanas from outside, we do long for eating home made foods. Often those pickles, chutneys, murabbas remind us of olden times when our grannies used to make lip smacking delicacies, which none of those big branded fast food stuff cannot fulfill.
Here is the recipe for making a pickle which might sound like very hot to handle, but it tastes well and you will like it. It is not very difficult also and I hope you will all like it. Jusr be ready with the ingredients and follow all of the below
Ingredients for making the Red Chilli Pickle
9 Big Red “Pickle” Chilies(from departmental and other stores)
Saunf * – 100 gms
Rai – 100 gms
Zeera – 1 Teaspoon
Mustard seeds – 1 Teaspoon
Red Chilli Powder- 4 Teaspoon
Turmeric – 1 Teaspoon
Dry Mango Powder(Amchoor)- 10 Teaspoon
*- Will find its English name in some time and mention here.
Making the Red Chilli Pickle
1)Take a Kadhai.
2)Pour 4 serving spoons of mustard oil in the kadhai.
3)Put zeera and sarson in mustard oil.
4)Add red chilli powder and turmeric and dry mango powder.
5)Grind saunf and Rai in a grinder.
6)Put the above grinded Saunf and Rai in Kadhai. Stir and mix with a spatula or spoon thoroughly. Add 6 teaspoons of dry mango powder and salt to taste- my own preference is just a little bit but perhaps some extra salt won’t harm in this pickle preparation.
Then add 4 more serving spoons Oil to the above preparation.
7)Fill the above made mixture in Red chillies.
8)Sprinkle salt over these red chillies according to your taste.
9)Put all these filled chillies in a container. Add 4 teaspoon dry mango powder, mustard oil and salt over these chillies in a quantity that is sufficient to submerge all the chillies.
10)Keep the above container in sunlight for 4 days.
In 14 days, the pickle would be ready.