Instant Garlic-Green Chilli Pickle Recipe: Nowadays, through social media and kitchen tips, many chefs keep telling tricks to make traditional recipes in easy ways. In this episode, famous chef Kunal Kapoor has told a very easy and useful trick to make garlic-chilli pickle without incense. This method not only saves time, but is also no less than any traditional pickle in taste and aroma. The special thing is that the pickle made with this trick is prepared quickly and does not spoil for a long time. If you also want to make homemade pickle in a quick and easy way, then this method can prove to be very useful for you.
Garlic pickle tastes very tasty. Also, from health point of view, it is considered beneficial. Garlic is low in calories and contains minerals like vitamin C, vitamin B6, manganese and selenium. Apart from this, an active compound Allicin and sulfur is found in it, which helps in strengthening the immune system and also improves heart health by reducing cholesterol. Now let us know the method of making pickle.
If you make garlic and chilli pickle in the traditional way then it requires both time and patience. First of all, fresh garlic cloves are peeled, washed thoroughly and dried. After this, green chillies are also washed and wiped and a cut is made in the middle. So that the spices can penetrate deep inside. After this, the grains of sarosan are ground coarsely and fennel, fenugreek, turmeric, red chilli powder and salt as per taste are added to it. After this, mustard oil is mixed in it and it is filled in a glass or earthen vessel and kept in sunlight for about 710 days. Only then is the spicy and spicy pickle ready.
Chef Kunal Kapoor has told a quick way to make garlic-chilli pickle, in which the pickle does not need to be exposed to sunlight even for a day. First of all, peel the garlic cloves and wash the cloves. But keep in mind that after washing the buds, they have to be dried properly because even a little moisture can spoil the pickle.
Now place a kadai and add oil into it. When the oil becomes hot, add asafoetida, some fenugreek seeds, mustard, cumin and fennel and roast it. After frying the spices, add garlic to it and after cooking it lightly, add turmeric powder. During this process, you also have to make a cut in the middle of the green chilli and put it in it. After cooking for a few seconds, add salt and vinegar to it. According to Chef Kunal, adding vinegar to it causes sourness and the pickle also melts without sunlight.
Your instant garlic and chilli pickle is ready. You can enjoy it throughout the year by filling it in a glass container. But keep in mind that only a clean spoon should be used in this, otherwise there is a risk of fungus.
