Recipe: Make Tasty Rajasthani watery Chilli pickle in this way, no oil is used!
Rajasthani watery chili pickle is very tasty to eat. No oil is used at all in making it. We are going to tell you about its recipe.
250 grams chili
3 tbsp mustard seeds
2 cups water
1 tsp fenugreek
1 tbsp fennel
1/2 tsp asafoetida
Salt as per taste
- To make Rajasthani water chili pickle, first, you should roast fennel and fenugreek in a pan on medium flame.
Then you have to take fennel, mustard, and fenugreek in a grinder jar and grind them coarsely.
Now put water in a pan and keep it boiling.
When the water boils, turn off the gas and cover the chilies by putting them in it for 10 minutes.
Chilies should be kept stirring in between.
After the stipulated time, take out the chili from the water and keep it cool down and keep the remaining water covered as well.
Now take out the spices on a plate and mix salt and asafetida inside it.
Now make an incision in the chilies from the middle.
Then fill this spice in the chili with the help of your hand. Similar spices are to be filled in all the chilies.
Now fill the chili in a glass container and put the remaining spices in it.
Now put the remaining water in it and keep it in the sun for 2 days.
After 2 days it can be kept in the fridge and eaten for 15-20 days.