How to make Chatak Chilli Pickle - Hot and sour pickle with an Indian touch.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Green chillies (हरी मिर्च ), Fenugreek seeds
Cuisine : Indian
Course : Pickles, Jams and Chutneys
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Chatak Chilli Pickle checkout Goan Chilli Pickle, Green Chilli (Bhavnagri) Pickle, Hirvee Mirchi Cha Thecha , Hirvi Mirchi Cha Thecha . You can also find more Pickles, Jams and Chutneys recipes like Instant Onion Pickle, Kele Ki Chutney, Tamatar Khajur Ki Chutney, Chatpati Lasoon Mirch.
Chatak Chilli Pickle Recipe Card
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Chatak Chilli Pickle Recipe
Green chillies mild 225 grams
Fenugreek seeds
Fresh red chillies 4-6
Vinegar 1/2 cup +
Salt 3 tablespoons
Sesame oil (til oil) 1/2 cup
Garlic chopped 3/4 cup
Ginger paste 6 tablespoons
Tamarind pulp golden 2 tablespoons
Fenugreek seeds (methi dana) crushed 3/4 teaspoon
Sugar 1/2 cup
Method
Step 1
Crush green chillies coarsely with fresh red chillies, half the vinegar and salt.
Step 2
Heat a pan. Add sesame oil and heat till it reaches the smoking point. Add garlic, ginger and sauté till red. Add the green chilli mixture and sauté for five minutes. Add tamarind pulp and mix.
Step 3
Add crushed split fenugreek seeds and mix. Add sugar and adjust salt. Add the remaining vinegar and cook for five minutes.
Step 4
Take off the heat and set aside to cool. Store in sterilized bottles.
Step 5
You can use this pickle as a spread.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.