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Love pickles but hate waiting? We’ve got you covered! This week, we bring you an Instant Chilli Pickle recipe straight from the kitchen of culinary expert – Sanjana Das.
Packed with tangy, spicy flavors and ready in no time, this quick-fix pickle is your go-to solution for satisfying those sudden pickle cravings.
Ingredients for Instant Chilli Pickle
P Mark Kachi Ghani Mustard Oil – 4-5 tsp
Green chilies – 50 grams (cut into half-inch pieces)
Lemon juice – 2 tsp (or vinegar as an alternative)
Fennel seeds (Saunf) – 1 tsp
Black mustard seeds (Rai) – 1 tsp
Fenugreek seeds (Methi) – 1/2 tsp
Cumin seeds (Jeera) – 1/2 tsp
Turmeric powder – 1/2 tsp
Asafoetida (Hing) – 1/4 tsp
Salt – 1.5 tsp or to taste
Method for Instant Chilli Pickle
Dry roast cumin seeds, black mustard seeds, fennel seeds, and fenugreek seeds in a frying pan over low heat until aromatic.
Remove from heat just as the cumin starts to turn orange.
Allow the mixture to cool and grind it to a coarse powder. This will be your special pickle spice mix.
Chop the green chilies into half-inch pieces.
In a mixing bowl, add the chopped chilies, turmeric powder, salt, and lemon juice (or vinegar). Mix well to coat the chilies evenly.
Add the prepared pickle spice mix to the chilli mixture. Mix thoroughly to ensure the spices coat the chilies evenly.
Heat the P Mark Kachi Ghani Mustard Oil in a tadka pan until it begins to smoke lightly. Turn off the heat and let it cool to room temperature.
Pour the cooled mustard oil over the chili and spice mixture. Mix everything well to ensure the oil is evenly distributed.
Let the pickle rest for 30 minutes to 1 hour to marinate, allowing the flavors to meld together. Your instant green chilli pickle is ready!
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