Red Chilli (Pandu Mirchi) Pickle
The most important ingredient in our Indian kitchen, without which cooking is next to impossible is chillies and its byproducts. Fresh, dried, powdered or pickled we Indians love our chillies in any shape, form and size. Guntur chillies with extreme hot potency and Guntur chili powder is extensively used. We Indians are extremely creative with our food and keep inventing new ways to bring more variety on to our plates with health and nourishment.
Red chilli pickle, the name itself can be so mouthwatering and alluring for most of us. Making of chilli pickle is a beautiful process as after harvesting the green chillies, few are left on the plant to ripe and turn red. After harvesting these red ripe chillies are washed and ground into a paste along with garlic, mustard seeds, cumin seeds, tamarind, turmeric, curry leaves, oil, fenugreek seeds and salt. This paste is stored in glass or porcelain jar for two to three weeks before it is eaten for the pickle to set in.
Red ripe chillies, Tamarind, Turmeric powder, Fenugreek seeds, Garlic pods, Mustard seeds, Cumin seeds, Chana dal, Urad dal, Dried Red Chillies, Curry leaves, Ground nut Oil.
Feast to your taste buds:
Red chillies pickle is one of the most famous pickle. It stands 3rd in line of delicious pickles after Mango and Sorrel leaves pickle. The taste of morsel of hot rice, homemade ghee and red chilli pickle will make you and take you to the heaven of taste.
Don’t use wet spoon for serving the pickle as it might reduce the shelf life of pickle.
Store the pickle in refrigerator for longer shelf life.