Garlic Green Chilly Pickle Recipe
Garlic green chilli pickle is an easy 10 min recipe and is made in mustard oil and spices like Mustard seeds (Black sarson), Fennel seeds (Saunf), Fenugreek seeds (Methre) and Jeera.This pickle doesn't need much sun except for first few days. Its more like a tadka (Chaunk) and goes well with paratha, chapati and dal.
Equipment
- heavy bottomed pan / kadai
- glass jar
Ingredients
- 20 small green chillies fresh, washed and dried
- 2-3 large garlics peel off and take out the cloves
- 1 teaspoon mustard seeds (Rai)
- 1 teaspoon fenugreek seeds (methre)
- 1 teaspoon Jeera (cumin)
- 2 teaspoon Red Chilli powder
- 2 teaspoon fennel seeds powder (saunf)
- 1 teaspoon Black salt (kala namak)
- 1 teaspoon Plain salt
- 1.5 tablespoon mustard oil
Instructions
- Gather all the ingredients. Dry grind the whole spices fenugreek seeds (methre), mustard seeds and jeera. Chop the green chillies.
- Take mustard oil in kadai (heavy bottomed pan) and let it burn for few min. Once it cools off a bit (color changed from dark yellow to light yellow), add heeng, haldi, saunf, red chilli powder.Add garlic and cook for a min.
- Add green chillies. Add salt and black salt (kala namak) and mix well. You may cover with lid for less than a min.
- Add the ground masala and Amchur (Mango Powder). If you dont have Amchur, you may use 1-2 teaspoon lemon juice. Mix really well and switch off the flame.
- The garlic green chilli pickle is ready. Keep the jar in sun for few days. One may start eating it in 2 days itself.
Notes
- Choose fresh green chilies and garlic cloves for the pickle. Make sure they are firm and free from any signs of spoilage. Freshness plays a crucial role in the flavor and quality of the pickle.
- Before starting the pickling process, ensure that the jars, spoons and lids you will be using are thoroughly sterilized. This helps to prevent any bacterial contamination and prolongs the shelf life of the pickle. Always use clean dry utensils for every step involved in pickling.
- After preparing the pickle, keep it in sun for a couple of days and then store it in a cool and dry place to ferment. This allows the flavors to develop and intensify over time. You may shake the jar for mixing up ingredients. We may mix with a clean dry spoon but I avoid doing that as opening the jar again and again allows moisture to enter.
- Before consuming the pickle, inspect it for any signs of spoilage, such as mold growth, off smells, or unusual colors. If you notice any signs of spoilage, discard the pickle immediately.
- This green pickle would be very spicy. Feel free to adjust the ratio of green chili to garlic as per your preference.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 106 |
| % Daily Value* | |
| Total Fat 4.3g | 6% |
| Saturated Fat 0.5g | 2% |
| Cholesterol 0mg | 0% |
| Sodium 426mg | 19% |
| Total Carbohydrate 13.7g | 5% |
| Dietary Fiber 2.4g | 9% |
| Total Sugars 2.8g | |
| Protein 3.2g | |
| Vitamin D 0mcg | 0% |
| Calcium 62mg | 5% |
| Iron 2mg | 9% |
| Potassium 300mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |