"This is a journey of my life since I was all of 12 yrs when I started my hand in cooking to now with displays of my learning and creations of recipes from around the world. My inspiration and role model has always been my Mum who has always created dishes from around the world and excellently well. I do not believe I would ever match to her culinary skills. I remember the times she could cook and bake almost 4-5 dishes in one go without ever letting one go under cooked or burnt! I was born and raised in Dubai, UAE and recently moved to India for family reasons. Kitchenette just means that over the decades, my kitchen has changed from that of my mum's to my uncle and aunt's, to my home in UAE and now in India. Pala't'te, describes both global cuisines ('Palatte'-diverse flavours) and pleasing diverse 'Palates'."

Tuesday, 19 June 2012

Homemade Chilli Pickle

I have learnt how to make any kind of pickle from my darling mum. I have always loved pickles. I used to have it plain on bread or toast in my younger days. Now my poor tummy cannot take it like that although I do try at times:) Pickles go with everything rice, biriyani, flatbreads, etc.

This one was inspired from the fact that I had one too many bundles of chilies. I allowed it to air dry for a couple of days and then made this. Sorry I was too busy watching Masterchef Australia Season 4 that I forgot to take pictures of the process but I do have the after bottled pictures.

Chili Pickle

You need:

  • 150 gms of fresh chilies (I had the mix of green and red versions in the same pack)
  • 1 tbsp of mustard
  • 1 sprig of curry leaves
  • 4 tbsp of mustard oil
  • 4 tbsp of Pickle powder
  • 1 tbsp of Kashmiri Chili Powder
  • 1 tbsp of Dosa-Idli Powder
  • 1 tbsp salt
  • 2 tbsp of vinegar
  • Additional 2 tbsp of mustard oil

The make:

Preparation Time: 5 mins| Cooking Time:10 minutes

  • Heat the oil in a large skillet and splutter the mustard seeds.
  • Add the curry leaves and on a medium flame, add the pickle powder and dosa-idli powder and toss for about 5 minutes or until cooked.
  • Add the vinegar and salt and mix well for another 5 minutes. Lower the heat and add the additional mustard oil. Allow to cool.
  • Bottle and refrigerate after 2-3 days or once used. 


  1. A perfect recipe for a mouth watering pickle..thanks :)

  2. Thanks CITYHYD. A tasting was done today and I have to tell you it is a must try! Turned out better than expected. Thanks again.


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