Chilli Pickle | How to make Chilli Pickle

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ByChitrani Konwar
Created on 13th May 2017
  • Chilli Pickle, How to make Chilli Pickle
Chilli Pickleby Chitrani Konwar
  • Chilli Pickle | How to make Chilli Pickle (3 likes)

  • 0 reviews
    Rate It!
  • By Chitrani Konwar
    Created on 13th May 2017

About Chilli Pickle

An easy recipe for a spicy pickle.

Chilli Pickle, a deliciously amazing recipe to treat your family members. This recipe of Chilli Pickle by Chitrani Konwar will definitely help you in its preparation. Surprisingly the preparations for Chilli Pickle can be done within 180 minute. Isn't it interesting. Also, the time taken for cooking Chilli Pickle is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 20 people.A lot of times making Paneer Tikka can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Chilli Pickle is just too tempting. Cooking Chilli Pickleat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Chilli Pickle is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofChilli Pickle from Better Butter.

  • Prep Time3Hours
  • Cook Time30mins
  • Serves20People
Chilli Pickle

Ingredients to make Chilli Pickle

  • Mustard Seeds - 100gm
  • Green Chilli - 250 gm
  • Mustard Oil - 1/2 Cup
  • White Vinegar - 1 Cup
  • Salt according to taste
  • Turmeric Powder - 1/2 tablespoon

How to make Chilli Pickle

  1. Wash and sun dry the chilies just until no moisture remains And cut into 1 cm pieces.
  2. Soak mustard seeds in vinegar for about 2 - 3 hours. Grind into a coarse paste along with salt and turmeric powder. Mix the mustard paste with the chilies.
  3. Heat mustard oil bring to smoking point and then turn off the gas. Allow to cool to room temperature and pour over the chilies.
  4. Sun dry for a few days and its ready to eat.

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