Instant green chilli pickle
Ingredients
- 1/2 cup of green chilli peppers (sliced into thick rounds)
- 1/4 cup of white vinegar or apple cider vinegar
- 1/4 cup of olive oil or avocado oil
- 1 teaspoon of salt
- 1/2 teaspoon of sugar
- 1/4 teaspoon of mustard seeds
- 1/4 teaspoon of fenugreek seeds
- 1/4 teaspoon of cumin powder
Instructions
- In a mixing bowl, combine the green chilli peppers, vinegar, oil, salt, sugar, mustard seeds, fenugreek seeds, and cumin powder. Mix well to combine.
- Taste and adjust the seasoning if needed. If you want it spicier, you can add more chilli powder or green chillies. If you want it sweeter, you can add more sugar.
- Transfer the mixture to a clean, dry jar and seal tightly.
- Allow the pickle to sit at room temperature for at least 24 hours before using. This will allow the flavors to develop and meld together.
- Once opened, store the pickle in the refrigerator for up to 2 weeks.
Mixing
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