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Chaalta Pickle

Poulamy Sarkar
40 minutes
Prep Time
10 minutes
Cook Time
20 People
Read Instructions Save For Later

ABOUT Chaalta Pickle RECIPE

My grandmaa's favourite recipe...

Recipe Tags

  • Tossing
  • Pickling
  • Veg
  • Medium
  • Everyday
  • West Bengal
  • Boiling
  • Sauteeing
  • Accompaniment
  • Low Calorie

Ingredients Serving: 20

  1. Chaalta - 4 nos.
  2. Mix seeds-methi- 1tsp,kalonji-1tsp,jeera-1/2 tsp,dhaniya-1/2tsp & lal mirch (5no.)
  3. 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
  4. Jaggary 250gms.
  5. Lal mirch powder 25gms. & Sarso oil 250gm.


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

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