Are you a fan of spicy delights, craving that extra kick to elevate your meals? If you’re someone who savors the fiery taste of green chilli pickle, then Master Chef Pankaj Bhadauria has a treat for you! Learn the art of preparing instant green chilli pickle right in the comfort of your kitchen, in just 10 minutes. With Chef Pankaj’s expert guidance, you can recreate the zesty magic of restaurant-style green chilli pickle effortlessly. Let’s dive into these simple yet tantalizing tips to craft your batch of instant green chilli pickle at home.
Master Chef’s Tips for Instant Green Chilli Pickle
Tip 1: Spice Infusion Begin by toasting 1/4 cup fennel, 1 tablespoon fenugreek seeds, and 1/4 cup mustard seeds in a pan until their aroma permeates the air. Once fragrant, allow the spices to cool before grinding them into a coarse powder using a mixer.
Tip 2: Flavorful Blend In a bowl, combine the dried chillies with 1 tablespoon turmeric powder, 1 tablespoon Kashmiri red chili powder, 2 tablespoons salt, a portion of the pre-prepared pickle masala, 1 tablespoon Kalanchoe, and 1/4 cup white vinegar. Ensure all ingredients are thoroughly mixed to create a symphony of flavors.
Tip 3: The Mustard Oil Magic Mustard oil is the heart and soul of any pickle. Its inherent antibacterial and antifungal properties act as natural preservatives, safeguarding the pickle against spoilage. Heat one cup of mustard oil until it reaches smoking point, then allow it to cool slightly. Meanwhile, ignite a piece of coal until it glows red-hot. Once the oil cools a bit, add 1/4 teaspoon asafoetida and carefully pour it over the green chilli mixture. Let the pickle marinate for a day to absorb the rich flavors.
Tip 4: Storage Wisdom Preserve your pickle in a dry glass or ceramic container. These non-reactive vessels ensure that your pickle stays fresh and flavorful for an extended period, retaining its essence with every bite.
Tip 5: Sterilization Technique Before storing the pickle, it’s essential to sterilize the glass jar. Heat a piece of coal until red-hot and sprinkle a pinch of asafoetida over it. Allow the coal to smolder and produce smoke. Then, pass the jar through this fragrant smoke to sterilize it effectively. Now, fill the jar with your prepared green chilli pickle and seal it tightly for future indulgence.
Craft Your Culinary Masterpiece With Chef Pankaj Bhadauria’s expert tips, you’re well-equipped to whip up a batch of tantalizing green chilli pickle that rivals the best of halwais. Embrace the flavors, experiment with spices, and savor the satisfaction of creating a culinary masterpiece in just 10 minutes. Elevate your dining experience with this instant green chilli pickle and let your taste buds revel in the fiery symphony of flavors!
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