Ginger Chilli Garlic Pickle Recipe by Food Fusion

Super simple, super delicious — Ginger Chilli Garlic Pickle! Perfect with parathas. Make it today, and you’ll be hooked. A little spice, a lot of flavor! #foodfusion #araywahh #happycookingtoyou

Written Recipe: https://bit.ly/43Oy5e4

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Recipe in English:

Ingredients:
-Methi dana (Fenugreek seeds) 1 tsp
-Saunf (Fennel seeds) ½ tbs
-Sabut kali mirch (Black peppercorns) 1 tsp
-Sabut dhania (Coriander seeds) 1 & ½ tbs
-Rai dana (Mustard seeds) black 1 & ½ tsp
-Zeera (Cumin seeds) 1 & ½ tsp
-Rai dana (Mustard seeds) yellow ½ tbs
-Adrak (Ginger) 6g
-Hari mirch (Green chillies) 100g
-Lehsan (Garlic) 100g
-Himalayan pink salt 1 & ½ tbs or to taste
-Haldi powder (Turmeric powder) 1 tsp
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tbs
-Kalonji (Nigella seeds) ¼ tsp
-Sirka (Vinegar) 3-4 tbs
-Sarson ka tel (Mustard oil) 1 Cup or as required

Directions:
-In frying pan,add fenugreek seeds,fennel seeds,black peppercorns,coriander seed,mustard seeds, cumin seeds,mustard seeds & dry roast on low flame until fragrant.
-Let it cool.
-In mortal & pestle,add roasted spices,crush coarsely & set aside.
-In a chopper,add ginger,chop coarsely & transfer it to a bowl.
-In same chopper,add green chillies,chop coarsely & transfer it to a bowl.
-In a chopper,add garlic,chop coarsely & transfer it to a bowl.
-Add crushed spices,pink salt,turmeric powder,kashmiri red chilli powder,nigella seeds & mix well.
-Add vinegar,mix well & set aside.
-In a saucepan,add mustard oil & bring it to smoke point.
-Add hot mustard oil in pickle & mix well,cover & let it rest for 10 minutes.
-In dry & clean jar,add pickle & keep the jar in sunlight for 2 days.
-It can also be consumed instantly.
Note:
-Keep the jar in sunlight during day time while staying indoors at night.
-Always use a clean spoon inside the pickle jar.

Recipe in Urdu:

Ajza:
-Methi dana (Fenugreek seeds) 1 tsp
-Saunf (Fennel seeds) ½ tbs
-Sabut kali mirch (Black peppercorns) 1 tsp
-Sabut dhania (Coriander seeds) 1 & ½ tbs
-Rai dana (Mustard seeds) black 1 & ½ tsp
-Zeera (Cumin seeds) 1 & ½ tsp
-Rai dana (Mustard seeds) yellow ½ tbs
-Adrak (Ginger) 60g
-Hari mirch (Green chillies) 100g
-Lehsan (Garlic) 100g
-Himalayan pink salt 1 & ½ tbs or to taste
-Haldi powder (Turmeric powder) 1 tsp
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tbs
-Kalonji (Nigella seeds) ¼ tsp
-Sirka (Vinegar) 3-4 tbs
-Sarson ka tel (Mustard oil) 1 Cup or as required

Directions:
-Frying pan mein methi dana,saunf,sabut kali mirch,sabut dhania,rai dana,zeera aur rai dana dal dein aur halki ancch per khushbu ajanay tak dry roast ker lein.
-Thanda ker lein.
-Mortal & pestle mein roasted spices dal ker coarsely crush ker lein & side per rakh dein.
-Chopper mein adrak dal ker coarsely chop ker lein aur bowl mein nikal lein.
-Us he chopper mein hari mirchein dal dein aur coarsely chop ker ka bowl mein nikal lein.
-Chopper mein lehsan dal ker coarsely chop ker lein aur bowl mein nikal lein.
-Crushed spices,pink salt,haldi powder,kashmiri lal mirch powder aur kalonji dal ker ache tarhan mix ker lein.
-Sirka dal ker ache tarhan mix karein & side per rakh dein.
-Saucepan mein sarson ka tel dal dein aur smoke point ajanay tak garam ker lein.
-Garam sarson ka tel ko achar mein dal ker ache tarhan mix ker lein aur dhak ker 10 minutes kliya chor dein.
-Dry & clean jar mein achar dal dein aur 2 din kliya sunlight mein rakh dein.
-Foran bhi consume ker saktay han.