Home recipe to make red chili pickle

Chilli has several medicinal uses. It is believed that chilli helps in bile and blood formation. For Cholera patients, it is considered to eliminate worms in the intestine.

Chilli is also believed to destroy phlegm and provide relief from pain. It has other medicinal uses in diarrhea and flatulence.

Both green and red chilli are used to make variety of pickles. In stuffed pickles, ingredients are filled inside the chilli while other types of pickle are prepared after chilli is cut either in fine or small pieces.

Here procedure is detailed about the sweet red chilli pickle. It can be used along with breakfast, lunch and dinner dishes

Ingredients: 

Quantity of different ingredients shown blow is required to make 500 g red Chilli (big size) sweet achar (Khatta- Meetha):

       Red Chilli ( Lal Mircha, big size): 500 g

       Garlic (Lahsun)  150 g

       Tamarind (Imli ): 50 g

       Yellow mustard (Sarson): 50 g

       Fenugreek seeds (Methi): 2 teaspoonfull

       Vinegar (Sirka) : 1 cup 200 g (used to soak imli & methi)

       Sugar: 50 g 

       Mustard oil: 100 ml 

       Salt as per taste

       Turmeric (Haldi ) powder: tea spoon

       Black Indian Salt (Kala namak ):teaspoon

       Curry leaf (Kari Patta/Meetha Neem Patta)

       Preparation of material:

       Cut the red chilli into small pieces.

       Soak tamarind and mustard (sarson) overnight in vinegar

       Grind coarsely the fenugreek seeds

       Remove the seeds of tamarind and mesh it.

Procedure:

o    Heat mustard oil in a pan for a minute.

o     Add all the ingredients, mix well and heat for five minutes

o    Allow it to cool for 15-20 minutes and fill in the clean glass jar. now ready for use. However, it is always better to use it after 1 or 2 days.

Home recipe to make green chili pickle (Hari Mirch Ka Achar)

Pickles are considered as taste changers. After experiencing an attack of cold, or recovering from a long illness, patients find pickles as a great help since prolong use of medicines and antibiotics leave a bad taste in their mouth. USDA is cited by CNN site to report that average American annually eats about 8.5 pounds of pickles.

Pickles are used in almost all the households in India and neighboring countries of South Asia and common pickles in the subcontinent include mango, chilli, mixed and yam pickle. Capsicum annum belongs to Solanaceae family and it is grown for vegetables, spices, condiments, sauces, pickles etc. Chillies are known from pre-historic times in Peru and beleived to be originated from America.An alkaloid, capsaicin, attributes pungency to the chilli.

Chilli is a good source of protein, minerals and fiber. Calcium, magnesium, phosphorus and oxalic acid are found in abundance in the green chillies. Chillies are rich in Vitamin A & C. Riboflavin and thiamine are also present in chillies. Sulphur is found in good quantities and sodium, potassium and copper are also present in small quantities.

The process is illustrated with suitable photographs stepwise. 

·         Cut green chillies into thin slices lengthwise (preferably 2 pieces of each

·         Add the turmeric powder 1-2 tablespoonful as per your taste

·         Add mustard and fenugreek seeds in the quantities shown in ingredients

·         Add 1 or 2 tablespoonful red chilli powder

·         Add dried mango powder and mix it by stirring

      
      ·         Add one cup salt and mix it well

·         Add the cumin powder

·         Add mustard oil and vinegar and stir with spoon

Fill the pickle in a jar and pickle is ready to serve.

Step I: slicing the chilli and mixing with spices

Step II: Mixing mustard oil and vinegar

Species of chilli used for pickles

Many species of chilli are used for making pickles. Green chilli, red chilli and Shimla mirch etc. are used for preparing chilli pickle. Chilli is hot in taste and eaten either as raw or cooked for its hot flavor.

Chilli or peppers are used to make variety of sauces and chilli pickles. There are several superstitions associated with the use of chilli. It is used along with lemon to ward off evil spirits from home.

From nutritional view point, red chili are rich source of vitamin C and carotene. On the other hand, yellow and green chillis contain a considerably lower amount of both these substances.

Peppers contain fair amount of most of the B vitamins, potassium, magnesium and iron. Green chilli pickle is served along with other Indian dishes and can be easily prepared at home.

Top Pickle Brands: American Garden (US) Fragata (UK) Olicoop (Spain) Verdu Canto (Spain) Italian Sacla (Italy) Jamie Oliver (UK) Goldyna (Australia) Priya (India) Nilon's (India) Ruchi (India)