Tuesday, 22 July 2014

Sesame Red Chilli Garlic Pickle

Few days back, I went for a family dinner while my husband was away and in between the chit chats rose the topic of pickles and how everyone loved my recently made chilli pickles. That was when one of my cousin's Mom-in-Law shared a chilli pickle recipe with sesame and garlic which she had prepared for her daughter, an avid chilli eater. With husband away for a whole week and not much cooking to do, the pickle was the first thing I wanted to do. So this it, a very Assamese fiery hot Red Chilli Pickle with bits of Garlic and soaked in sesame, vinegar, and oil. If you love chillies and homemade at that, you must try this extremely easy classic recipe!
250 gms red chillies
6 tbsp black sesame seeds, powdered
3 tbsp rock salt
6 tbsp vinegar
1 tbsp sugar
15-20 garlic cloves, thinly sliced (you can add or reduce as per your liking)
Mustard oil, just enough to cover the chillies till the brim

Wash the chillies thoroughly and air dry them completely on a kitchen towel. Now, remove the stems and diagonally slit the chillies. 
Take the sesame seeds and grind them to a coarse powder. I did not dry roast them as I used store bought ground sesame. You can dry roast if you would like to.
In a air tight jar, add the chillies, garlic, sesame powder, salt, sugar, and vinegar and mix well. You can also close the jar lid and vigorously shake it till everything is properly mixed. 

Put the jar in the sun for 2 days, lid on. On the third day, heat the mustard oil to smoky hot and then let it cool. Add the cooled oil to the chilli jar and mix well. Keep it at room temperature for 2 more days before serving.

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