No cook chili pickle recipe
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Difficult time pushes us to try new things. Since daily vegetable shopping looks like a dream these days, I am trying to explore ways to preserve vegetables for a longer period of time.

I had almost 500g of chilis in stock. I washed and kept them wrapped in a paper towel in the refrigerator. But after a week it started getting dry. Therefore to save the chilies, I tried a no-cook pickle recipe which can keep the chili fresh for 2-3 months. If you are also struggling to keep chili fresh, you may try this recipe –

Ingredients –

  • Green chilli – 500 g
  • Fennel seeds (Saunf) – 2 table spoon
  • Cumin (Jeera) – 2 table spoon
  •  Mustard Seeds – 2 table spoon
  • Fenugreek seed – 2 table spoon
  • Mustard oil – 100 ml
  • Vinegar – 100 ml
  • Turmeric – 1 table spoon
  • Salt – 1 table spoon
  • Asafoetida (Hing) – 2 tea spoon
  • Easy no-cook chili pickle recipe - step 1

Method –

  • Wash and dry the chilies
  • Remove the stems from chilies.
  • Cut chilies into small pieces.
  •  Put fennel seeds, cumin, mustard seeds and fenugreek seeds in a grinder and grind well.
  • Take a clean dry mixing bowl and put the chili pieces
  • Add the freshly ground spice mixture to it
  • Add mustard oil and vinegar to the mixture
  • Add salt, turmeric, and asafoetida one by one to the mixture
  • Mix them all
  • Your chili pickle is ready
  • Store it in a clean dry glass bottle and keep it in refrigerator
  • Remember to use always a dry spoon to take out pickle
  • Use this pickle for making curries or enjoy with your meal

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Dr. Soma Chakrabarty is based in Hyderabad. She has 15 yrs of working experience in nutrition. She guides people to modify eating behavior and achieve goals for wellness. She believes in a practical diet that helps people to live rather than survive.

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