Assamese Mustard Chilli Pickle | Xoriyoh Jolokia Aasaar

ASSAMESE VEGETARIAN RECIPE SERIES
EPISODE 5
Xoriyoh Jolokia Asaar
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Ingredients
3 cups roughly chopped green chillies
1/4 cup yellow mustard seeds
1 tsp cumin seeds/jeera
1 tsp nigella seeds/kalonji
1 tsp fenugreek seeds/methi
1 tsp carrom seeds/ajwain
1 tsp fennel seeds/saunf
1 cup mustard oil (for frying)
1 cup mustard oil for drizzle on top
1 tbsp vinegar
1 tbsp salt
Instructions:
Start by soaking mustard seeds in water for 3-4 hours. Rinse and grind the soaked seeds to a rough paste, doesn't have to be super smooth.
Wash green chillies really well and sun dry them for 2-3 hours. Once they are completely dry, remove the stems and chop them into chunks like these and keep them ready.
Time for those pickle spices - jeera, kalonji, methi, saunf and some ajwain. Roast the spices in a pan for about a minute till they are fragrant and gently crush them. Again, don;t need a smooth powder here.
Now heat mustard oil and add the chopped chillies. Add salt, fry for a few seconds and add the mustard paste. Cook this for another minute till its all well combined. Turn off the flame and add the roasted spice mix. Give it a quick mix.
Now transfer the pickle to a larger bowl and add some vinegar to increase the shelf life. Pour some hot mustard oil over this and give it one last mix. And the pickle is ready!
Transfer to an air tight jar and put it out in the sun for a day. And it's ready to consume!
#picklerecipe #chillipicklerecipe #assamesefood

[@theslurrpdiaries]

Xoriyoh Jolokia Asaar
Save it!
Ingredients
3 cups roughly chopped green chillies
1/4 cup yellow mustard seeds
1 tsp cumin seeds/jeera
1 tsp nigella seeds/kalonji
1 tsp fenugreek seeds/methi
1 tsp carrom seeds/ajwain
1 tsp fennel seeds/saunf
1 cup mustard oil (for frying)
1 cup mustard oil for drizzle on top
1 tbsp salt
Instructions:
Start by soaking mustard seeds in water for 3-4 hours. Rinse and grind the soaked seeds to a rough paste, doesn't have to be super smooth.
Wash green chillies really well and sun dry them for 2-3 hours. Once they are completely dry, remove the stems and chop them into chunks like these and keep them ready.
Time for those pickle spices - jeera, kalonji, methi, saunf and some ajwain. Roast the spices in a pan for about a minute till they are fragrant and gently crush them. Again, don;t need a smooth powder here.
Now heat mustard oil and add the chopped chillies. Add salt, fry for a few seconds and add the mustard paste. Cook this for another minute till its all well combined. Turn off the flame and add the roasted spice mix. Give it a quick mix.
Now transfer the pickle to a larger bowl and add some vinegar to increase the shelf life. Pour some hot mustard oil over this and give it one last mix. And the pickle is ready!
Transfer to an air tight jar and put it out in the sun for a day. And it's ready to consume!
#slurrpitup #instantchillipickle #chillipickle #pickle #chillipickles #greenchillipickle #jolokia #assamesefood #assameserecipes

[@avni4915]

Yeh kitne tak sahi rahegi (shelf life).

[@theslurrpdiaries]

@@avni4915 1 month easily.

[@avni4915]

@theslurrpdiaries That's great!!

[@arifarahman1715]

Measurements please

[@theslurrpdiaries]

It's in the pinned comment.