Instant Red Chilli Pepper Pickle

Pickle or Achar is a very essential part of Indian cuisine and if you are too lazy to cook somedays like me, bread and pickle go very well!!
I love this pickle, it's extremely flavourful and it's so easy and fast to make. And you can store it and use it for up to 3 months.

So to make it easier I have divided the ingredients into 2 parts. For this pickle, you can use any kind of green or red chilli pepper depending on how hot you would like it.

Part 1

Fennel seeds - 3 tsp

Mustard seeds - 3 tsp

Fenugreek seeds - 1.5 tsp

Cumin seeds - 1tsp

Part 2

Red Chilli pepper - 100 gms

Mustard oil/ Olive oil - 4 to 5 tbsp

juice from one lemon

turmeric powder - 1 tsp

salt - 1.5 tsp to as per taste

Asafoetida - 1/4 tsp

Wash thoroughly and dry the peppers using a cotton kitchen cloth.

Cut the peppers. You can slice them, cut them diagonally or linearly. Remove the heads.

So we are gonna take all four seeds fennel seeds, mustard seeds, fenugreek seeds and cumin seeds, and dry roast them.
1. Take a pan and put all the seeds in it. And then place it on the stove at medium temperature and roast them while stirring it for 3 to 4 minutes.

2. Now take all the roasted seeds and grind them using a grinder for a few seconds, so the mixture is coarse. If you don't have a grinder you can crush them using a rolling pin.

Now take the prepared coarse mixture of seeds along with part 2 ingredients and mix them. And that's it, you did it!!

Store the pickle in a glass bottle and use it within 3 months!!

Enjoy the pickle!!