Chilli Mustard Pickle is spicy and so tasty. I love this pickle. This Pickle is an amazing Pickle to have with parathas at travelling. This Chilli Pickle is only for those who can take the hottest of spices and even then my advice is to eat it in moderation. If you wish to try your hands at what is perhaps one of the most revered recipes in the India cuisine, then why hot have a go at it. Chilli Mustard Pickle is Maharashtrian style. Pickle is a absolute favorite of mine. I have a to a little pickle on my lunch plate always. I have recently got addicted to this chilli pickle. It has a different aroma and flavor in it. You eat pickle with any meal then it increases the sensitivity of our taste buds and many of us like spice Chilli Mustard Pickle. This pickle Seem exceptionally delicious in eating. Chilli Mustard Pickle eaten with puri or paratha. So let’s see how to make Chilli Mustard Pickle.
- 150 gm Green Chillies (Hari Mirchi)
- 200 gm Mustard seeds (Sarson, Rai)
- ¾ tbsp Fenugreek seeds (Methi Dana)
- ¾ tbsp Fennel seeds (Saunf)
- 3 tbsp Lemon juice (Nimbu ka juice)
- ½ tsp Turmeric powder (Haldi powder)
- Pinch of Asafetida (Hing)
- 1 tbsp Oil (Tel)
- Salt to taste (Namak)
Firstly, wash the Green chillies and clean with cloth. Cut into long sliced. Heat the Oil in a pan, add the chillies pieces and sauté for a minute. Roast the Mustard seeds, Fenugreek seeds, Fennel seeds for 1 minute in pan. Remove the flame. Keep a side and cool room temperature. Put in blender all roasted ingredients and blend it (not make fine powder). Transfer to a bowl. Add Lemon Juice, Turmeric powder, Salt and Roast powder. Add chillies pieces and mix with clean spoon. Put the Pickle in glass jar and keep a side to marinate for at least 1 day. This pickle is ready. This Pickle store in refrigerator for 2 to 3 months.
Note: – Pickle is best stored in air tight jar, in a dark, dry place.