Garlic Chilli Pickle | How to make Garlic Chilli Pickle

By Shalini Digvijay  |  15th May 2017  |  
5.0 from 1 review Rate It!
  • Garlic Chilli Pickle, How to make Garlic Chilli Pickle
Garlic Chilli Pickleby Shalini Digvijay
  • Prep Time

    10

    mins
  • Cook Time

    0

    mins
  • Serves

    10

    People

7

1





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.

Garlic Chilli Pickle is an authentic dish which is perfect to serve on all occasions. The Garlic Chilli Pickle is delicious and has an amazing aroma. Garlic Chilli Pickle by Shalini Digvijay will help you to prepare the perfect Garlic Chilli Pickle in your kitchen at home. Garlic Chilli Pickle needs 10 minutes for the preparation and few minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Garlic Chilli Pickle. This makes it easy to learn how to make the delicious Garlic Chilli Pickle. In case you have any questions on how to make the Garlic Chilli Pickle you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Shalini Digvijay. Garlic Chilli Pickle will surely satisfy the taste buds of your guests and you will get compliments from your guests.

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 Sharma6 months ago

would love this pickle with paranthas!
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