Ingredients:
200 gms fresh chiles (green, red, what ever you've got)
300 gms fresh ginger, peeled
200 gms fresh garlic
150 mls lemon juice
150 mls spirit vinegar
1 tsp asafoetida (optional)
1 1/2 tbsps fennel seeds, ground
3 tbps black mustard seeds, ground
1 tbsp turmeric
2 tbsps salt
150 mls mustard oil or vegetable oil
1 tbsp brown sugar
Method:
200 gms fresh chiles (green, red, what ever you've got)
300 gms fresh ginger, peeled
200 gms fresh garlic
150 mls lemon juice
150 mls spirit vinegar
1 tsp asafoetida (optional)
1 1/2 tbsps fennel seeds, ground
3 tbps black mustard seeds, ground
1 tbsp turmeric
2 tbsps salt
150 mls mustard oil or vegetable oil
1 tbsp brown sugar
Method:
- Put the chiles, ginger and garlic in a processor with the lemon juice and vinegar and pulse until the chiles, garlic and ginger are diced fine.
- Heat the oil in a pan and, when the oil is hot, add all the spices and the salt. Stir for about 30 seconds.
- Now add the chile/garlic/ginger mixture and the sugar. Stir once or twice and cook for about 3-4 minutes.
- Ladle the pickle into sterilized jars and seal.
- Leave in direct sunlight (or in a warm place) for 4-5 days and shake the jars 4-5 times a day
- The pickle will be ready in a week, but will be better after a month.
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