Soya chilli pickle Recipe

Cooking Directions

• STEP 1.Boil the soya chunks in water until they become soft and tender.
• STEP 2.Drain the water and squeeze out any excess moisture from the soya chunks.
• STEP 3.In a mixing bowl, combine the soya chunks, chopped green chillies, ginger-garlic paste, turmeric powder, red chilli powder, mustard seeds, fenugreek seeds, salt, vinegar, and lemon juice.
• STEP 4.Mix well to ensure that all the ingredients are evenly coated.
• STEP 5.Transfer the mixture to a sterilized glass jar and close the lid tightly.
• STEP 6.Keep the jar in a cool and dry place for at least 2-3 days to allow the flavors to develop.
• STEP 7.After 2-3 days, the soya chilli pickle is ready to be served.
• STEP 8.Store the pickle in the refrigerator to extend its shelf life.

Cooking Tips

• Make sure to squeeze out the excess moisture from the soya chunks to prevent the pickle from becoming watery.
• Adjust the amount of green chillies and red chilli powder according to your spice preference.
• You can add a pinch of asafoetida (hing) for additional flavor.
• For a milder version, remove the seeds from the green chillies before chopping them.

Storage and Serving

• Store the soya chilli pickle in a clean and dry glass jar with a tight lid.
• Keep it refrigerated to maintain its freshness and flavor.
• Serve the pickle as a condiment with rice, roti, or any Indian meal.
• It can also be used as a spread for sandwiches or wraps.
• Enjoy the pickle within a few weeks for the best taste.