Instant Red Chili Pickle
This instant red chili pickle will satisfy all your cravings for something salty and spicy. Put it together in minutes, refrigerate for weeks!
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Servings: 20 servings
Calories: 49kcal
Ingredients
Ingredients For the spice mix
- 2 tablespoon Cumin seeds
- 1 tablespoon Fennel seeds
- ½ tablespoon Fenugreek seeds
- ½ tablespoon Carom seeds
- 2 tablespoon Mustard seeds
Ingredients For the Pickle
- 1 cup Red chilies (chopped)
- 1 bowl Prepared spice mix
- 1 teaspoon Red chili powder
- 1 pinch Turmeric powder
- 1 teaspoon Nigella seeds
- 1.5 tablespoon Salt
- 5 tablespoon Mustard oil (heated and cooled down to room temperature)
Instructions
- In a pan, dry roast the cumin seeds, fennel seeds, fenugreek seeds, carom seeds, and mustard seeds. Let them cool down to room temperature.
- Transfer them into a blender and grind into a fine powder. Keep aside.
- Next, take the chopped red chilies in a mixing bowl. Add the prepared spice mix followed by the turmeric powder, red chili powder, nigella seeds, and salt and mix.
- Add the mustard oil next and mix well.
- Transfer the chilies into a glass container and let it sit for at least 5 hours before consumption.
- Store in the refrigerator and eat a few pieces along with your meal.
Nutrition
Serving: 20Servings | Calories: 49kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 82mg | Potassium: 70mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 111IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 1mg