Easy peasy with minimum spices. This recipe is perfect for those who love homemade pickles with a tangy and spicy twist. It's simple to make and can be stored for later use. The process involves filling green chilies with a flavorful spice mix and letting them marinate in the sun for a week. A must-try for pickle lovers!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Wash, dry, and slit the green chilies from the center. Remove the stems.
Roughly grind the black peppercorns and mustard seeds. Also grind the raw turmeric.
Mix the ground spices with 2 tbsp salt and turmeric powder.
Fill the green chilies with this spice mix and transfer them to a jar.
Add vinegar, 1 tsp salt, lemon juice, lemon peel, and preheated mustard oil to the jar.
Cover the jar and keep it in the sun for a week to marinate.
Ensure the chilies are completely dry before filling them to prevent spoilage.
Use fresh and high-quality mustard oil for the best flavor.
Shake the jar gently every day to ensure even marination.
Store the pickle in a cool, dry place after sun marination for longer shelf life.
How long does it take for the pickle to marinate?
The pickle needs to be kept in the sun for a week to marinate properly.
Can I use regular turmeric instead of raw turmeric?
Yes, but raw turmeric adds a unique flavor and texture to the pickle.
What is the purpose of preheated mustard oil?
Preheating mustard oil enhances its flavor and helps preserve the pickle.
Can I skip the lemon peel?
Lemon peel adds a tangy zest to the pickle, but you can skip it if preferred.
How should I store the pickle after marination?
Store the pickle in an airtight jar in a cool, dry place for longer shelf life.
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
