Soya chilli pickle Recipe

Soya chilli pickle is a spicy and tangy condiment made with soya chunks and green chillies. It is a popular Indian pickle that adds a burst of flavor to any meal. The soya chunks are marinated in a mixture of spices, vinegar, and lemon juice, which gives them a delicious and tangy taste. This pickle can be enjoyed with rice, roti, or as a side dish with any Indian meal.

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8hr 25minstotal
8hr Prep
25minsCook
8hr 25m.total
8hr Prep
25m.Cook
Soya chilli pickle
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ingredients serve

Ingredients for Soya chilli pickle Recipe

  • 1/10 cup Soya Chunks
  • 0.55 En Chillies, Chopped
  • 1/10 tablespoon Ginger Garlic Paste
  • 1/20 teaspoon Turmeric Powder
  • 1/10 teaspoon Red Chilli Powder
  • 1/10 teaspoon Mustard Seeds
  • 1/20 teaspoon Fenugreek Seeds
  • As required Salt To Taste
  • 1/5 tablespoon Vinegar
  • 1/10 Juice Lemon

Directions: 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.
Nutrition
value
34
calories per serving
< 1 g Fat1 g Protein5 g Carbs2 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    1g
  • Carbs
    5g
  • Fiber
    2g

MacroNutrients

  • Carbs
    5g
  • Protein
    1g
  • Fiber
    2g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    60mg
  • Iron
    2mg
  • Vitamin A
    192mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    9mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    11mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    31mg
  • Manganese
    < 1mg
  • Phosphorus
    28mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp