Vegetables don’t look tasty? Make amazing chilli pickle in just 10 minutes, everyone will lick their fingers after eating it.

Bhilwara: Often the most common problem that comes up in every house is that one does not like home-made vegetables. In such a situation, you no longer need to take tension, because now you can make pickles yourself in an easy way. Homemade pickle is not only pure, but its taste is also much better than market pickles. Especially chilli pickle doubles the taste with food in every season. Be it dal-rice, paratha or simple roti-sabzi, chilli pickle adds charm to the plate. The good thing is that it can be made very easily at home and if prepared properly, it does not spoil for a long time. Today we are telling you how to make such an easy and sustainable chilli pickle, which anyone can make at home.

To make chilli pickle, first select good, fresh and thick green chillies. The chillies should neither be too raw nor too ripe. Take about half a kilo of chillies, wash them thoroughly and then dry them completely with a clean cloth. Keep in mind that there should not be any moisture left in the chilli, because due to moisture the pickle can spoil quickly. After this, rip the chillies lengthwise from the middle, but do not separate them completely, so that the spices can be filled in them properly.

Now prepare the spices, which are the real flavor of this pickle. In a bowl, grind fennel, mustard, fenugreek seeds and cumin slightly coarsely. Add turmeric powder, red chilli powder, asafoetida and salt as per taste. A little lemon juice or vinegar can also be added to the spices, this enhances the taste of the pickle and keeps it safe for a longer time. Finally, heat mustard oil well and add it to the spices once it cools down, so that the spices get cooked properly.

Now stuff the prepared masala well inside the slit chillies. While filling the spices in each chilli, keep in mind that the spices should be used in sufficient quantity, so that its taste is equal everywhere. After filling the masala, keep all the chillies systematically in a clean and dry glass or ceramic vessel. Add a little more mustard oil on top, so that the chillies remain completely immersed in the oil. This keeps the pickle safe for a long time and does not get mouldy.

After preparing the pickle, it is necessary to keep it in the sun for 4 to 5 days. Keep the pickle vessel in the sun every morning and put it back in the evening. During this, stir the pickle lightly with a clean and dry spoon once every day, so that the spices and oil mix well. Within a few days, the pickle becomes ready to eat and its taste also increases. If prepared properly, this chilli pickle can last comfortably for 6 months to 1 year.

Chilli pickle not only enhances the taste but is also considered beneficial for health. Green chillies are rich in Vitamin C, A and antioxidants, which help in increasing the body’s immunity. Mustard oil strengthens digestion and the medicinal properties present in spices also protect against cold and cough. Chilli pickle made in the right way makes every meal special.