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