Are you craving the vibrant, tangy explosion of flavor you get from those incredible restaurant pickles? Forget store-bought jars – this recipe unlocks the secret to making authentic, restaurant-style chillies pickles at home. It's easier than you think, and the results are unbelievably delicious. Perfect as a snack, side dish, or even a unique addition to your favorite sandwiches, this recipe is a game-changer for pickle lovers everywhere. Let's dive in!
Ingredients:
- 1 kg small green chillies (adjust quantity to your preference)
- 2 cups white vinegar
- 1 cup water
- 1/2 cup sugar (adjust to your sweetness preference)
- 2 tablespoons salt
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1/2 teaspoon fenugreek seeds (methi)
- 1/4 teaspoon asafoetida (hing - optional, adds a unique flavour)
- 1/2 teaspoon red chilli powder (adjust to your spice preference)
- 10-12 curry leaves (optional)
Equipment:
- Large pot
- Sterilized glass jars with lids
Step-by-Step Instructions:
1. Preparing the Chillies:
Carefully wash the green chillies and pat them dry. Prick each chilli with a fork several times. This helps the brine penetrate the chillies evenly, ensuring they pickle properly and become flavorful throughout.
2. Making the Brine:
In a large pot, combine the water, vinegar, sugar, salt, mustard seeds, turmeric powder, fenugreek seeds, asafoetida (if using), red chilli powder, and curry leaves (if using). Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve completely.
3. Pickling the Chillies:
Once the brine boils, carefully add the pricked green chillies. Reduce the heat to low, and simmer for 5-7 minutes. This gentle simmering helps to soften the chillies slightly without making them mushy.
4. Packing the Jars:
Using a slotted spoon, carefully remove the chillies from the boiling brine and pack them tightly into your sterilized glass jars. Leave a small gap at the top of each jar.
5. Pouring the Brine:
Carefully pour the hot brine over the chillies, ensuring they are completely submerged. Leave about half an inch of space at the top of each jar to allow for expansion.
6. Sealing and Cooling:
Wipe the rims of the jars clean, then tightly seal the lids. Let the jars cool completely at room temperature. You'll notice the brine might slightly reduce as it cools.
7. Storing and Enjoying:
Once completely cool, store the jars in a cool, dark, and dry place for at least 2 weeks. The flavor will deepen and improve over time. These pickles will last for several months if stored properly.
Tips and Tricks for Restaurant-Style Perfection:
- Sterilizing Jars: Clean your jars and lids thoroughly in hot, soapy water. Rinse well and then sterilize them by placing them in boiling water for 10 minutes. This ensures your pickles stay fresh and prevents spoilage.
- Adjusting Spices: Feel free to customize the spices to your liking. Add more or less chilli powder for a spicier or milder pickle. Experiment with different spices like ginger or garlic for extra flavor complexity.
- Using Different Chillies: If you prefer, you can use a mix of green and red chillies for a more vibrant color and a different flavor profile.
Variations:
- Garlic Chillies: Add a few cloves of minced garlic to the brine for a delicious garlicky kick.
- Sweet and Spicy: Adjust the sugar and chilli powder ratios to create your preferred level of sweetness and heat.
Nutritional Information (per serving - approximate):
This will vary depending on the serving size and specific ingredients used, but a general estimation suggests a low calorie count with significant amounts of Vitamin C and antioxidants from the chillies and vinegar.
Enjoy your homemade, restaurant-style chillies pickles! They are a perfect accompaniment to any meal and a fantastic homemade gift for friends and family.