Recipe to make chilli pickle in winter
During winter, it is common to consume stuffed parathas like methi, bathua and aloo paratha. These are not only delicious, but are also beneficial for health. Chilli pickle further enhances their taste. If you want to make chilli pickle without oil and hassle, then this article will prove useful for you. Here we will tell you how chilli pickle can be prepared without oil.
Process of making pickles without oil
The main reason for spoilage of pickles is moisture. After washing the chillies, wipe them thoroughly with a muslin cloth. After this, dry the chillies in the sun for at least 2 to 3 hours. This will remove the moisture. Remove the chilli stalk after drying it so that water does not get inside.
Oil is used in pickles to preserve it. But in pickles without oil, sugarcane vinegar or white vinegar works as oil. Vinegar not only protects the pickles from fungus, but also helps in keeping the chillies sour and melting quickly. Therefore, you can use vinegar instead of oil.
The pickle contains spices like mustard, fennel, fenugreek and nigella, which add natural oil and moisture. Lightly fry these spices in a pan without oil for 1-2 minutes. This will increase the aroma of the spices and reduce the chances of the pickle getting spoiled.
Salt is a natural preservative. If you want to make pickle without oil, add a little more salt than usual. First of all, chop the chilli, add turmeric and salt to it and leave it for 24 hours. This will cause the chillies to release their water, which you can remove and then preserve by adding vinegar to it.
Pickles should always be stored in glass or ceramic jars, as plastic jars can spoil the pickles. After filling the pickle, tie its mouth with a cotton cloth and keep it in strong sunlight for 3-4 days. Sunlight naturally ripens the chillies and prolongs the life of the pickles.
Comments are closed.