Gujarati Bhavnagri Chilli Pickle Recipe

Cooking Directions

• STEP 1.Wash and pat dry the Bhavnagri chillies.
• STEP 2.Slit the chillies lengthwise, leaving the stems intact.
• STEP 3.In a pan, heat oil and add mustard seeds and fenugreek seeds. Let them splutter.
• STEP 4.Add asafoetida, turmeric powder, red chili powder, and salt. Mix well.
• STEP 5.Add the slit chillies to the pan and cook for a few minutes.
• STEP 6.Remove from heat and let the pickle cool down.
• STEP 7.Transfer the pickle to a clean, dry jar and store in a cool, dark place for a week before consuming.

Cooking Tips

• You can adjust the spice level by adding more or less red chili powder.
• Make sure to use a clean and dry jar for storing the pickle.
• The pickle tastes better as it matures, so let it sit for at least a week before consuming.

Storage and Serving

• Gujarati Bhavnagri Chilli Pickle can be stored in a cool, dark place for up to 6 months.
• Once opened, keep it refrigerated and consume within a month.
• Serve it as a condiment with roti, paratha, rice, or any Indian meal.