This is thick red chilli
and green chilli pickle.
Very easy to make
and to eat.
Taste so good
that you'll be hungry by seeing it.
And the shelf life
is more than a year.
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Let's start!
Take 11 green and red chilli
of thick variety,
300 grams in weight.
Chop them finely.
We have washed
and dried them.
If there is sun, keep them for 3-4 hours.
If there is no sun,
keep them in a cloth
and dry them under a fan.
You can keep them to dry overnight.
We are making the pickle of both the chilies,
will look amazing
and will be very tasty.
Chopped all the chilies.
Remove the stems.
To keep them for long,
for that we have to
prepare them
to preserve them.
Add 1 tsp of
salt on them.
Sprinkle on them
all over.
Keep them for an hour in the sun.
If there is no sun,
then keep in the room.
After an hour,
let's check the chilies.
See,
a lot of water
has come out of it.
Let's filter the chilies
to remove it.
Take a bowl
and keep a sieve on it.
Put these chilies
into the sieve.
Keep them aside, they will filter,
meanwhile let's prepare the rest.
3 pieces of ginger,
60 grams in weight.
Washed them,
peeled and dried them.
Chop them and make
small and thin pieces.
Take the ginger
that has less strands.
Strands in the pickle
does not taste good.
Chop them finely.
Ginger has chopped.
Let's prepare masala for it.
Take a pan,
turn on the flame and add 2 tsp of
fennel seeds.
1 tsp of
fenugreek seeds,
1 tsp of
carom seeds.
Put spices in the pan after it heats up
and roast it for a minute
while stirring continuously,
this is enough.
And 2 tbsp of
black mustard,
instead you can take yellow mustard
or mustard seeds.
Take any one thing that you have.
Put it in the pan
and stir for 10-15 seconds.
Now turn off the flame
and stir the spices
in the hot pan.
They are roasted.
Take them out in a plate
and let them cool down.
While grinding remember,
spices should be cold.
And grind them coarsely.
They are grinded
and they are coarse.
The masala is ready.
Take some grinded spices too,
1 tsp of turmeric,
1 tsp of
kashmiri red chilli powder,
1.5 tsp of salt,
1/2 tsp of
fennel flower
and 1/4 tsp of asafoetida.
All the spices are here.
Put 1/3 cup of mustard oil
or 4 tbsp.
Heat up the oil.
Smoke is rising from it,
turn off the flame.
Let it cool down a bit.
The oil has cooled down a bit.
Now add,
1 tsp of
turmeric,
1/2 tsp of
fennel flower
and 1/4 tsp of asafoetida.
They will roast a bit in hot oil.
The chilies have filtered and are ready.
We are pressing it
and no water is coming out.
The chilies were dry,
but still this much water has come out.
If you remove water by adding salt,
the chilies
lasts long
and does not get ruined.
Put chopped ginger in it.
By adding ginger with them,
both the taste will come
and it will taste good.
And add 1.5 tsp of
salt,
we added salt to the chilies.
Add the coarsely grinded masala.
1 tsp of
kashmiri red chilli,
it will give a colour
and taste to the pickle.
And now add the oil.
Mix them well.
We can taste the salt
afterwards too.
If you feel it is less, then add more.
If you add more salt now
and if it gets more,
then we can't make it less.
So do not add much salt now.
The spices
have mixed well.
The chilies and ginger
have coated with spices well.
To make them a bit sour,
extract 1 tbsp of lemon juice.
Instead, you can add 1 tsp of
dry mango powder.
And add
white vinegar.
You can add any vinegar.
The pickle tastes great with vinegar.
Its shelf life increases.
Mix them well.
The pickle is ready.
You can have it now,
but the real taste
will come after 3 days.
And see,
after 3 days
it looks great.
It has changed a lot,
the spices have bloated.
And the taste
has enhanced a lot.
You can fill this pickle
in any glass container.
There is no need to add oil in it.
Enjoy it the whole year.
The pickle will not get ruined.
The pickle
looks amazing.
The taste
is equally amazing.
You won't face any problem
in making them.
But if you want it to last long
for the whole year,
you have to keep
some things in mind.
The vessels in which
you are preparing the pickle.
They should be clean
and dry.
After the pickle is ready,
keep it
in any glass container
or can keep
in any container.
The container
should be clean
and dry.
Wash the container with hot water
and dry it in sun,
then fill the pickle.
The container should not be wet at all.
And when you take out the pickle to eat,
the spoons should be
clean and dry.
The hands should not be wet too.
The pickle
will last
the whole year.
It will not ruin.
You don't have
to add extra oil
in it at all.
The oil that we added now
is enough.
Thick red and green chilies are available in the market.
You must make this pickle
and let me know how do you like it?
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