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
Chatak Chilli Pickle Recipe Card
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 Aloo Bukhare (Plum) Ki Chutney, Mango Murabba, GOAN CHILLI PICKLE, Amer Mishti Achar.
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.
