Quick Ginger, Garlic, Chilli & Jamun vinegar Pickle Recipe -
Pickles are a must in an Indian meal irrespective of whether it is spicy or bland, vegetarian or non vegetarian. The variety of pickles is mind blowing. During my childhood I remember my mother would pickle every seasonal vegetable. At any given time we would have at least 6-8 pickles at home.
Those who love eating spicy then this pickle of ginger garlic and green chili pickle will be their favorite. This pickle prepared with green chili, ginger, garlic ,mustard oil and vinegar is tangy-spicy to eat.
INGREDIENTS
100 Grams ginger
50 Grams green chillies
150 Grams garlic
1 tbsp Kashmiri red chilli powder
1/2 bowl mustered oil
salt to test
1/2 cup Jamun vinegar
Rosted spices ( make powder)
1 tbsp Cumin seed (jeera)
2 tbsp Coriander
1 tbsp fenugreek (methi seed)
1 tbsp funel (sauf)
Whole spices
1/2 tbsp Celery (Ajwain)
1/2 tbsp kaloji
INSTRUCTIONS
Peel the garlic ginger and break the stalks of green chilies and wah them all and dry them thoroughly in the air.Ensure that there are no traces of moisture.
Spices coriander. cumin seeds. fennel. fenugreek roast and make powder.
Take out a quarter of ginger. Garlic. Green chilli and cut thin small slices.
The remaining ginger garlic, green chillies.chopped in mixer
Take all of them in a bowl and mix them.
In a bowl, add salt celery, Kalonji vinegar and well mix.
Keep covered for half an hour, so that the vinegar is completely absorbed in the pickle.
Add in a bowl Coriander, Cumin, Fenugreek, Fennel, Kashmiri Red Chilli and mix well.
Heat the mustard oil and cool it and then add it to the pickle.
Ginger Green Chilli Garlic Pickle is ready, now you can eat it.
Take a clean glass jar and add 1 tbsp jamun vinegar on surface of jar and ready pickle transfer to a clean and dry Jar..
Put the jar under the Sun for 2-3 hours and then bring it inside. The pickle will be ready to consume in a day. As time passes the ginger , garlic and chillies will absorb more jamun vinegar and salt.
SAFINA KHAN
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