Preserve Chili: Easy No-Cook Pickle Recipe

 Preserve Chili: Easy No-Cook Pickle Recipe

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

Dr. Soma Chakrabarty

http://wellnessmunchcom.wordpress.com

Dr. Soma Chakrabarty has done her Ph.D. in Food and Nutrition in 2017. She is based in Hyderabad. She has 12 yrs of working experience in nutrition. Dr. Soma guides people to modify eating behavior and achieve the goal of wellness. She believes in a sustainable diet that helps people to live rather than survive.

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