Name: Chaalta Pickle recipe by Poulamy Sarkar at BetterButter
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 20
Ingredients: Chaalta - 4 nos.; Mix seeds-methi- 1tsp,kalonji-1tsp,jeera-1/2 tsp,dhaniya-1/2tsp & lal mirch (5no.); Khara masala powder-- 2-3 dried lal mirch+some dried jeera, methi, kalonji, dhaniya in a pan & heat it & then make a powder of it; Jaggary 250gms.; Lal mirch powder 25gms. & Sarso oil 250gm.

Ingredients Serving: 20

Chaalta - 4 nos.
Mix seeds-methi- 1tsp,kalonji-1tsp,jeera-1/2 tsp,dhaniya-1/2tsp & lal mirch (5no.)
Khara masala powder-- 2-3 dried lal mirch+some dried jeera, methi, kalonji, dhaniya in a pan & heat it & then make a powder of it
Jaggary 250gms.
Lal mirch powder 25gms. & Sarso oil 250gm.

Instructions

First cut the chaaltas in half then peel the skin & boil in a pressure cooker (1 whistle)with a pinch of salt & turmeric powder
Drain excess water by squeezing the boiled chaaltas a little and sun-dry them completely
Take a pan pour oil in it & let it warm completely
Add 4 to 5 whole lal mirch & all the khare masale
Now put the boiled chaaltas , stir for 5 mins
Add some salt to taste then the jaggary stir it till the jaggery melts
Now add the lal mirch powder as per your taste
Lastly add some fried the khara masala powder on it for flavour & fragrance
Let it cool
Store the pickle in a sterilised, dry & airtight glass container for long lasting freshness of the pickle
Can be stored for 2-3 months easily
Important:---No water should be used after drying the chaaltas because even a drop of water can spoil any pickle

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