{"id":16079,"date":"2024-12-24T17:49:39","date_gmt":"2024-12-24T12:19:39","guid":{"rendered":"https:\/\/ajantasoya.com\/shop\/?p=16079"},"modified":"2025-12-27T11:33:56","modified_gmt":"2025-12-27T06:03:56","slug":"indian-style-chili-pickle-recipe","status":"publish","type":"post","link":"https:\/\/ajantasoya.com\/shop\/blog\/indian-style-chili-pickle-recipe\/","title":{"rendered":"Indian-Style Chili Pickle Recipe"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text css=&#8221;&#8221;]<strong>Required Ingredients :<\/strong><\/p>\n<ul>\n<li class=\"li3\">2 cups chili peppers (see above), washed, caps removed, chopped into 1-inch pieces<\/li>\n<li class=\"li3\">8 tablespoons mustard seeds, ground to a powder in a coffee or spice grinder<\/li>\n<li class=\"li3\">1.5 tablespoons coarse sea salt<\/li>\n<li class=\"li3\">1 tablespoon turmeric powder<\/li>\n<li class=\"li3\">3 tablespoons fresh lemon juice<\/li>\n<li class=\"li3\">1 cup <a href=\"https:\/\/ajantasoya.com\/shop\/product\/kachi-ghani-mustard-oil\/\" target=\"_blank\" rel=\"noopener\"><strong>mustard oil<\/strong><\/a><\/li>\n<\/ul>\n<p><strong>Method of Cooking<\/strong><\/p>\n<div class=\"wprm-recipe-instruction-text\">\n<ul>\n<li class=\"li3\">Grind your mustard seed into a powder and mix thoroughly with salt.<\/li>\n<li class=\"li3\">Place your pepper pieces into a quart jar and add the powder. \u00a0Mix thoroughly, or put a lid on it and shake it like a Polaroid picture.<\/li>\n<li class=\"li3\">Loosen the lid, just enough to let air\/CO2 escape, and place your jar outside in a sunny spot. Bring it in at night (or you know, if you forget, don\u2019t) and put it back out the next morning. \u00a0Repeat for a total of three days, stirring thoroughly each night when you bring it in, or at some point during the day when you think of it.<\/li>\n<li class=\"li3\">On the night of the third day, \u00a0add the fresh lemon juice and turmeric powder. Stir or shake very well.<\/li>\n<li class=\"li3\">Put it back outside for two more days, bring it in and shake\/stir well each night.<\/li>\n<li class=\"li3\">At the end of the last night, bring your sun pickle inside for good! Heat the <a href=\"https:\/\/ajantasoya.com\/shop\/product\/kachi-ghani-mustard-oil\/\" target=\"_blank\" rel=\"noopener\"><strong>mustard oil<\/strong><\/a> on the stove on high for approximately 5 minutes. Bring it back to room temperature (keep those bugs alive!) and pour over your veggie\/spice mix. \u00a0Stir well.<\/li>\n<li class=\"li3\">Let it sit overnight at room temperature (inside!) and start tasting at 24 hours. The oil shouldn\u2019t taste or smell \u201coily\u201d when these are ready to eat; it should\u00a0be infused with the flavors of the spices and peppers. It\u00a0may take\u00a0up to three days on the counter to fully infuse.<\/li>\n<li class=\"li3\">Once they\u2019re ready, eat them or store them in the fridge. \u00a0I recommend scraping excess spice mixture from the sides down into the jar to give these added longevity and avoid mold.<\/li>\n<\/ul>\n<\/div>\n<p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text css=&#8221;&#8221;]Required Ingredients : 2 cups chili peppers (see above), washed, caps removed, chopped into 1-inch pieces 8 tablespoons mustard<\/p>\n","protected":false},"author":1,"featured_media":16084,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65,63],"tags":[],"class_list":["post-16079","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anchal-kachi-ghani-mustard-oil","category-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Indian-Style Chili Pickle Recipe | Easy Mustard Oil Method<\/title>\n<meta name=\"description\" content=\"Make a tasty Indian-Style Chili Pickle Recipe at home using mustard oil and spices. 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