Chilli- Garlic Pickle/kuccha

Ingredients

• 300 g Green Chilies (thick variety) (washed, dried, kept whole)
• 150 g Fresh Ginger (peeled, washed, dried)
• 150 g Garlic Cloves (peeled, washed, dried)
• 1/2 cup Fennel Seeds (whole seeds)
• 2 tbsp Black Mustard Seeds (whole seeds)
• 1 tbsp Fenugreek Seeds (whole seeds)
• 1 tbsp Turmeric Powder (ground)
• 2 tbsp Salt (non‑iodized preferred)
• 1 tbsp Kashmiri Red Chili Powder (mild, for color)
• 1/4 cup White Vinegar (5% acidity) (helps preservation)
• 1/2 cup Mustard Oil (heated then cooled slightly before mixing)

Instructions

1. Wash and Dry Ingredients

   Rinse the chilies, ginger and garlic thoroughly under running water, then pat them completely dry with a clean kitchen towel.

   Time: PT15M

2. Air‑Dry Under Fan

   Spread the washed ingredients in a single layer on a clean tray and place a fan to blow air over them for about 2 hours so all surface moisture evaporates.

   Time: PT2H

3. Coarsely Grind Chilies, Ginger, Garlic

   Using a food processor on pulse mode (or a chopper), grind the dried chilies, ginger and garlic into coarse chunks—not a fine paste. Transfer to a large mixing bowl.

   Time: PT5M

4. Lightly Toast Whole Spices

   Heat a small pan over low flame, add fennel seeds, black mustard seeds and fenugreek seeds. Toast for 3‑4 minutes, stirring constantly, until fragrant but not browned.

   Time: PT5M

5. Coarsely Grind Toasted Spices

   Transfer the toasted spices to the processor and pulse briefly to obtain a coarse powder. Set aside.

   Time: PT5M

6. Combine Dry Ingredients

   To the bowl with the chilies‑ginger‑garlic mixture add the ground toasted spices, turmeric powder, salt and Kashmiri red chili powder. Mix thoroughly.

   Time: PT5M

7. Heat Mustard Oil

   Place ½ cup mustard oil in a pan and heat just until it starts to smoke, then remove from heat and let it cool for about 2 minutes.

   Time: PT5M

8. Add Oil and Vinegar

   Pour the cooled mustard oil and ¼ cup white vinegar over the dry mixture. Stir until everything is well coated and the oil is evenly distributed.

   Time: PT3M

9. Pack into Jar and Add Smoke (optional)

   Transfer the pickle to a sterilized glass jar, pressing down to eliminate air pockets. If desired, place a small piece of hot charcoal with a few garlic skins on top for a smoky note, then seal the jar.

   Time: PT5M

10. Sun‑Cure and Store

    Leave the sealed jar in direct sunlight for 4‑5 days, shaking gently once daily. After the curing period, store the jar in the refrigerator where it will keep for 6‑8 months.

    Time: PT5M

Nutrition Facts

Calories

30

Protein

0.5g

Carbohydrates

2g

Fat

2g

Fiber

0.5g

Ingredient Substitutions

• Instead of Green Chilies (thick variety): Jalapeños, Thai bird chilies
• Instead of Fresh Ginger: Ground ginger (use less)
• Instead of Garlic Cloves: Garlic powder (use less)
• Instead of Fennel Seeds: Anise seeds
• Instead of Black Mustard Seeds: Yellow mustard seeds
• Instead of Fenugreek Seeds: Dried fenugreek leaves
• Instead of Turmeric Powder: Fresh turmeric (grated)
• Instead of Salt: Sea salt
• Instead of Kashmiri Red Chili Powder: Paprika, Regular red chili powder (use less)
• Instead of White Vinegar (5% acidity): Apple cider vinegar
• Instead of Mustard Oil: Neutral oil (e.g., canola) – flavor will change

Equipment Needed

• Mixing Bowl
• Food Processor or Hand Mixer (optional)
• Small Pan
• Spatula or Wooden Spoon
• Glass Jar with Lid (sterilized)
• Fan (optional) (optional)
• Charcoal piece and Garlic Peel (optional) (optional)

Critical Steps — Do Not Skip

• Dry the chilies, ginger and garlic completely before grinding
• Coarsely grind the chilies, ginger and garlic (do not make a fine paste)
• Lightly toast whole spices without browning them
• Cool the hot mustard oil before mixing it with the spices
• Add smoked garlic peel and charcoal for extra flavor and preservation
• Sun‑cure the jar for 4‑5 days before refrigerating

Chef Tips from the Video

• Use fresh, thick‑skinned green chilies for the best crunch
• Airtight sealing is key—tap the jar gently to release trapped air before closing
• For extra heat, add a pinch of dried red chili flakes when mixing

Troubleshooting

Storage

Refrigerator: Store sealed jar in the refrigerator for up to 6 months

Freezer: Not recommended; texture changes

Room temperature: Keep in direct sunlight for 4‑5 days during initial curing, then refrigerate

Make-Ahead Tips

• The pickle can be prepared up to a week in advance and kept in the fridge
• Use a freshly sterilized jar for each batch to extend shelf life
• If you prefer a milder flavor, reduce the amount of Kashmiri red chili powder

Frequently Asked Questions