Super simple, super delicious — Ginger Chilli Garlic Pickle! Perfect with parathas. Make it today, and you’ll be hooked. A little spice, a lot of flavor! #foodfusion #araywahh #happycookingtoyou
Ingredients:
-Methi dana (Fenugreek seeds) 1 tsp
-Saunf (Fennel seeds) ½ tbs
-Sabut kali mirch (Black peppercorns) 1 tsp
-Sabut dhania (Coriander seeds) 1 & ½ tbs
-Rai dana (Mustard seeds) black 1 & ½ tsp
-Zeera (Cumin seeds) 1 & ½ tsp
-Rai dana (Mustard seeds) yellow ½ tbs
-Adrak (Ginger) 60g
-Hari mirch (Green chillies) 100g
-Lehsan (Garlic) 100g
-Himalayan pink salt 1 & ½ tbs or to taste
-Haldi powder (Turmeric powder) 1 tsp
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tbs
-Kalonji (Nigella seeds) ¼ tsp
-Sirka (Vinegar) 3-4 tbs
-Sarson ka tel (Mustard oil) 1 Cup or as required
Directions:
-In frying pan,add fenugreek seeds,fennel seeds,black peppercorns,coriander seed,mustard seeds, cumin seeds,mustard seeds & dry roast on low flame until fragrant.
-Let it cool.
-In mortal & pestle,add roasted spices,crush coarsely & set aside.
-In a chopper,add ginger,chop coarsely & transfer it to a bowl.
-In same chopper,add green chillies,chop coarsely & transfer it to a bowl.
-In a chopper,add garlic,chop coarsely & transfer it to a bowl.
-Add crushed spices,pink salt,turmeric powder,kashmiri red chilli powder,nigella seeds & mix well.
-Add vinegar,mix well & set aside.
-In a saucepan,add mustard oil & bring it to smoke point.
-Add hot mustard oil in pickle & mix well,cover & let it rest for 10 minutes.
-In dry & clean jar,add pickle & keep the jar in sunlight for 2 days.
-It can also be consumed instantly.
Note:
-Keep the jar in sunlight during day time while staying indoors at night.
-Always use a clean spoon inside the pickle jar.
