Garlic Chilli Pickle | How to make Garlic Chilli Pickle

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ByShalini Digvijay
Created on 15th May 2017
  • Garlic Chilli Pickle, How to make Garlic Chilli Pickle
Garlic Chilli Pickleby Shalini Digvijay
  • Garlic Chilli Pickle | How to make Garlic Chilli Pickle (1 likes)

  • 1 review
    Rate It!
  • By Shalini Digvijay
    Created on 15th May 2017

About Garlic Chilli Pickle

My husband's Nani made awesome pickles. It took me a few years, but I have managed to recreate her flavors. I've added a few things and now this is my signature.

The delicious and mouthwatering Garlic Chilli Pickle is a famous dish of Himachal and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Garlic Chilli Pickle is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Garlic Chilli Pickle. Shalini Digvijay shared this Garlic Chilli Pickle recipe which is perfect to serve for 10 people. The step by step process with pictures will help you to know how to make the delicious Garlic Chilli Pickle. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Garlic Chilli Pickle recipe at your home and surprise your family and friends.

  • Prep Time10mins
  • Cook Time0mins
  • Serves10People
Garlic Chilli Pickle

Ingredients to make Garlic Chilli Pickle

  • 1/2 kg - Red chilies
  • 250 ml - Mustard oil
  • 1 Cup - Garlic cloves, peeled
  • 2 tbsp - Salt
  • 2 tbsp - Mustard seeds / Rai dana
  • 2 tbsp - Nigella seeds / Kalonji
  • 2 tbsp - Fenugreek / methi dana
  • 2 tbsp - Cumin seeds / zeera
  • 2tbsp - Fennel seeds / moti saunf
  • 1 tbsp - Yellow Mustard / Peeli Sarson

How to make Garlic Chilli Pickle

  1. Sterilize a 1 litre glass jar by washing well and then placing in the oven to bake at 100C for 15 minutes. Turn off the oven Leave in the oven till you're ready to put pickle in.
  2. Dry roast the spices/ seeds on a tawa till they are toasted and fragrant. Spread on steel plate and cool.
  3. Wash the chillis and wipe with a clean towel. Cut the top off and cut the chilli into 1 inch pieces. I cut in rings keeping the seeds. You can slit, deseed and then cut.
  4. Dry grind coarsely the cooled spices with the salt.
  5. Holding the bottle with a towel, bring it out if the oven. Pop in all of the garlic. Spread half the dry masala over there. Put in the chilli. Leave 1-2 inch from the top of the bottle.Press it down with the back of a wooden spoon. Put remaining masala over. Now pour in the oil. Allow it to steep.
  6. Press down the chilli a little against ND tap the bottle. Allow the oil to sleep in. Pour enough oil so it covers the pickle and you have extra on top.
  7. Tie a Muslim cloth with a string on the top of the bottle and leave in the sunlight for at least 5 days. Recap with lid at night and make sure you shake the bottle well. If the oil is less, add more.
  8. It's important to give it some sunshine for the first few days. The chilli will cure early...eat those first and by then the garlic would be pickled. The oil can be used to fry paranthas or on a Dal or subzi.
My Tip: This pickle is not extremely spicy so if you like spice, add some red chilli flakes to the masala.

Reviews for Garlic Chilli Pickle (1)

Bindiya Sharma3 months ago
would love this pickle with paranthas!
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