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.