Mirchi Ka Kutta (Hot Green Chilli Pickle) Recipe

Cooking Directions

• STEP 1.Wash and dry the green chillies thoroughly.
• STEP 2.Slit the chillies lengthwise, removing the seeds if desired.
• STEP 3.Heat oil in a pan and add mustard seeds, fenugreek seeds, and asafoetida. Fry until the seeds crackle.
• STEP 4.Add the slit green chillies, turmeric powder, red chilli powder, and salt. Mix well.
• STEP 5.Cook the chillies on low heat for 5-7 minutes, stirring occasionally.
• STEP 6.Remove from heat and let the pickle cool completely.
• STEP 7.Transfer the pickle to a clean, dry jar and store in a cool, dark place.
• STEP 8.Allow the pickle to mature for at least a week before consuming.
• STEP 9.Serve Mirchi Ka Kutta as a condiment with Indian meals.

Cooking Tips

• Choose fresh and firm green chillies for the best results.
• Adjust the amount of red chilli powder according to your spice preference.
• Make sure to use a clean and dry jar for storing the pickle.
• The pickle tastes better as it ages, so let it mature for a few weeks before enjoying.

Storage and Serving

• Store Mirchi Ka Kutta in an airtight container in a cool, dark place.
• It can be stored for several weeks and the flavors will develop over time.
• Serve the pickle as a condiment with rice, roti, or any Indian bread.