Hello my hive family❤,
As winter sets in, fresh red chilies begin coming to the market. My mother-in-law every year used to prepare red chili pickle with so much care. We all used to relish it wholeheartedly, but since she left us four years ago for COVID, we have not prepared it anymore.
A few days back, my older daughter remembered with fondness the pickle made by her grandmother and said, "Mom, you should also prepare the same pickle that Grandma used to make." Her words moved me. I thought, why not give it a try this time myself? It would not only awaken sweet memories but also restore the original taste to our home.
Today, for the first time, I have made red chili pickle, and I hope my family and hive family will enjoy it. I am happy to share this special recipe with you so that you can also taste this delicious and nostalgic pickle.
How to Make Red Chili Pickle
Ingredients:
Thick red chilies – 750g
Cumin seeds – 2 tablespoons
Fennel seeds – 2 tablespoons
Coriander seeds – 3 tablespoons
Fenugreek seeds – 1 tablespoon
Carom seeds – 1 teaspoon
Yellow mustard seeds – 2 tablespoons
Nigella seeds (kalonji) – 1 tablespoon
Salt – according to taste
Dry mango powder (amchur) – 2 tablespoons
Mustard oil – 1 1/2 cups
Asafoetida (hing) – 1/2 teaspoon
1 lemon
Method:
First, wash the red chilies well and dry them with a cloth. Remove the stems and slit each chili to stuff the spices.
Dry roast coriander seeds in a pan on low flame. Add cumin, fennel, and fenugreek seeds, and roast lightly.
Add yellow mustard and carom seeds to the pan and roast on low heat. After all the spices have been roasted, allow them to cool, and then grind coarsely.
To the ground spice mixture, add nigella seeds, salt, dry mango powder, asafoetida, lemon juice, and 1/2 cup mustard oil. Mix well.
Fill each chili with this prepared spice mixture. Press them gently while filling so that they are well-packed. Any leftover spice mix can be sprinkled over the chilies in the jar.
Heat the remaining mustard oil in a pan and allow it to cool for a bit. Then, top the stuffed chilies with this oil and toss gently.
Keep the pickle in an earthen container or a glass jar and put it in the sun for 7 days. This will get the flavors blending nicely.
If you wish to preserve the pickle for a longer time, add 2 tablespoons of vinegar.
A Taste of Memories
As I made this pickle, its smell immediately brought back memories of my mother-in-law. The warmth and affection she infused in her homemade food were something that could never be replaced. In this pickle, I have attempted to infuse the same essence.
I really hope my family likes it and that it reminds them of the same nostalgic flavor we all loved.