10 mins Instant Chilli Garlic Pickle Grandma Style

By Hebbars Kitchen · 10 min

Ingredients

Instructions

1. Heat ½ cup oil and ¼ tsp hing in a pan.
2. Add 100 g ginger, 150 g chilli and 125 g garlic, and sauté for a minute without browning.
3. In a small mixer, coarsely crush 30 g ginger, 50 g garlic and 40 g chilli.
4. Transfer the crushed mixture to the pan and fry until it softens slightly.
5. Cool completely, then transfer to a large bowl.
6. For the masala, dry-roast 1 tbsp mustard, 2 tsp cumin, 2 tsp fennel seeds, 1 tsp pepper, ¼ tsp methi, ½ tbsp coriander seeds and another 1 tsp pepper and ¼ tsp methi on low heat until aromatic.
7. Cool completely, then transfer to a small mixer.
8. Add 2 tbsp chilli powder, ½ tbsp aamchur and ½ tsp turmeric, and blend to a fine powder. Set the masala aside.
9. Once the fried chilli, ginger and garlic mixture is fully cooled, add 1 tbsp salt, the prepared masala and ½ cup lemon juice.
10. Mix well until everything is evenly combined.
11. Store in an airtight container for a day before serving.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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