Name: Garlic Chilli Pickle recipe by Shalini Digvijay at BetterButter
Prep time: 10 min
Total time: 10 min
Yield: 10
Ingredients: 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

Ingredients Serving: 10

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

Instructions

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.
Dry roast the spices/ seeds on a tawa till they are toasted and fragrant. Spread on steel plate and cool.
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.
Dry grind coarsely the cooled spices with the salt.
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.
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.
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.
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.

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