Garlic Red Chilli Pickle (Traditional Punjabi Recipe)

To make Garlic Red Chilli Pickle, start by grinding black cardamom, cinnamon, cumin seeds, and cloves into a coarse powder. Heat mustard oil until it smokes, then cool slightly. Sauté ginger and onion paste until the raw smell disappears, then add the ground spices, salts, and other spices. Stir in garlic and red chillies, followed by jaggery and vinegar. Cook on low heat for 10-15 minutes, then transfer to a sterilized jar and let it mature for a few days.

Garlic Red Chilli Pickle is suitable for vegetarian and vegan diets, as it contains no animal products. However, it is important to note that it is high in sodium due to the salt and black salt used. If you're watching your sodium intake, consider reducing the amount of salt or using a low-sodium alternative.

Yes, you can make substitutions in the Garlic Red Chilli Pickle recipe. For instance, if you don't have jaggery, you can use brown sugar or honey for sweetness. If mustard oil is unavailable, you can use vegetable oil or sesame oil, but the flavor will differ slightly. Additionally, you can adjust the amount of red chillies based on your spice preference.

To store Garlic Red Chilli Pickle, transfer it to a sterilized glass jar and keep it in a cool, dark place. For best results, allow it to mature for a few days before consuming. Once opened, store it in the refrigerator to maintain freshness, and it should last for several weeks. Always use a clean spoon to avoid contamination.

Garlic Red Chilli Pickle pairs wonderfully with a variety of dishes. It complements Indian meals such as parathas, rice, dal, and curries. You can also enjoy it as a condiment with sandwiches or grilled meats. Its sweet and spicy flavor adds a delightful kick to any meal!