Ingredients
Main Ingredients:-
Ginger and green chilies:
finely chopped
Mustard oil: 1 cup or as required
Salt: 2 tablespoons
Turmeric powder: a very small amount (¼ teaspoon)
Apple cider vinegar (white vinegar): 2 tablespoons
Whole spices for roasting and grinding:
Fenugreek seeds: 2 tablespoons
Fennel seeds: 1 teaspoon
Black pepper: 1 teaspoon
Mustard seeds: 1 tablespoon
Coriander seeds: 1 tablespoon
1. Preparing Ginger and Green Chilies
• First, wash the ginger and green chilies thoroughly and clean them.
• Chop them into small, fine pieces.
•
Spread the chopped ginger and chilies on a clean cloth and keep them in sunlight for at least 3 hours until all moisture dries out.
2. Roasting and Grinding the Spices
• Take all the whole spices (fenugreek seeds, fennel seeds, black pepper, mustard seeds, and coriander seeds) in a pan.
• Roast them on low flame until they turn aromatic. Make sure they do not burn.
• Let the roasted spices cool completely.
• Grind them coarsely in a mixer.
3. Cooking the Spices in Oil
• Heat mustard oil in a pan (you may heat it until smoking and then let it cool slightly).
• When the oil becomes slightly warm, add the ground spice mix and roast well on low flame.
• Allow the spice-oil mixture to cool completely.
4. Mixing the Pickle
• When the oil and spices cool down, add them to the sun-dried ginger and green chilies
.
• Add 2 tablespoons of salt and a very small amount of turmeric.
• Mix everything very well.
•
Finally, add 2 tablespoons of apple cider vinegar and mix again.
Storage
• Store the pickle in a clean, dry glass jar.
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