Name: Red Chilly Pickle recipe by Sudha Sridhar at BetterButter
Prep time: 540 min
Cook time: 15 min
Total time: 555 min
Yield: 10
Ingredients: Fresh red chilies - 250g; Garlic - 10 flakes; Ginger - 2" piece; Cumin seeds (Jeera) - 1 tbsp; Fennel seeds (Saunf) - 1 tbsp; Fenugreek seeds (Methi) - 1 tsp; Mustard seeds (Sarson) - 2tbsp; Turmeric powder - 1 tbsp; Vinegar - 1/2 cup; Oil - 1 cup; Salt - 1/4 cup

ABOUT Red Chilly Pickle RECIPE

Fresh red chillies marinated in a tangy, aromatic spice mix, an excellent accompaniment to paranthas and rice.

Ingredients Serving: 10

Fresh red chilies - 250g
Garlic - 10 flakes
Ginger - 2" piece
Cumin seeds (Jeera) - 1 tbsp
Fennel seeds (Saunf) - 1 tbsp
Fenugreek seeds (Methi) - 1 tsp
Mustard seeds (Sarson) - 2tbsp
Turmeric powder - 1 tbsp
Vinegar - 1/2 cup
Oil - 1 cup
Salt - 1/4 cup

Instructions

Wash and dry the red chilies with a kitchen towel. Dice and place them in a bowl.
Add salt, mix and leave it covered for about 8 hours or overnight.
Soak all the spices (everything except oil and turmeric powder) in vinegar and leave this too covered overnight.
Grind the soaked spices to a smooth paste.
Heat up a wok and add the oil and spice paste and saute it for a few minutes. Add turmeric powder and saute for a few more minutes.
Add the salted red chillies along with the water in the bowl. Cook on a low flame for about 3-5 mins.
Serve it with hot paranthas or rice.

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