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Chatpata Kashmir: My Maa’s Secret Kashmiri Chilli Pickle Recipe!

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Chef Curry Do’pyaza

Chatpata Kashmir: My Maa’s Secret Kashmiri Chilli Pickle Recipe!

Namaste Dosto! Kem cho? Sat Sri Akal! Chef Curry Do’pyaza here, ready to spice up your life with a recipe that’s close to my heart – Kashmiri Chilli Pickle!

This pickle is more than just a condiment; it’s a vibrant burst of flavour that captures the essence of Kashmir. Think of it as sunshine bottled up, ready to brighten any meal.

When Do We Eat This Deliciousness?

In Kashmiri households, this pickle is a staple, especially during the chilly winter months. It’s the perfect accompaniment to warm rotis and hearty curries. We also love to make it during festivals like Diwali and Eid, sharing jars of this fiery delight with friends and family. It’s a taste of home, no matter where you are!

A Little Trip Down Memory Lane

Pickling chillies is an age-old tradition in India, passed down through generations. This Kashmiri Chilli Pickle recipe is my Maa’s (mother’s) secret, tweaked and perfected over the years. She learned it from her mother, and so on. It’s a taste of history, a connection to our roots. The unique flavour comes from the special Kashmiri chillies, known for their vibrant red colour and mild heat.

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 15 minutes

What You’ll Need (Ingredients):

  • 250 grams Kashmiri Mirch (Kashmiri Chillies), deseeded and chopped
  • 100 ml Sarson ka Tel (Mustard Oil)
  • 2 tablespoons Adrak-Lahsun Paste (Ginger-Garlic Paste)
  • 1 teaspoon Hing (Asafoetida)
  • 1 teaspoon Methi Dana (Fenugreek Seeds)
  • 1 teaspoon Saunf (Fennel Seeds), coarsely ground
  • 1/2 teaspoon Kalonji (Nigella Seeds)
  • 1/2 teaspoon Haldi Powder (Turmeric Powder)
  • 2 tablespoons Sirka (Vinegar)
  • Salt to taste

Let’s Make Some Magic! (Instructions):

  1. Heat the Oil: In a heavy-bottomed pan, heat the mustard oil over medium heat until it starts to smoke slightly. This is important to remove the pungent smell of the oil. Let it cool down a bit.
  2. Temper the Spices: Add the hing, methi dana, saunf, and kalonji to the slightly cooled oil. Let them sizzle for a few seconds until fragrant. The aroma will fill your kitchen!
  3. Add the Paste: Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
  4. Introduce the Chillies: Add the chopped Kashmiri chillies and turmeric powder. Mix well, ensuring the chillies are coated evenly with the oil and spices.
  5. Simmer Gently: Lower the heat to low and cook for about 10-12 minutes, stirring occasionally, until the chillies soften slightly. Be careful not to burn them!
  6. Add the Vinegar: Stir in the vinegar and salt. Cook for another 2-3 minutes. The vinegar will help preserve the pickle and add a tangy kick.
  7. Cool and Store: Remove from heat and let the pickle cool completely. Store in a clean, dry, airtight glass jar in a cool, dark place.

Chef’s Secret Tips for the Best Pickle:

  • Quality is Key: Use good quality Kashmiri chillies for the best colour and flavour.
  • Oil is Important: Mustard oil gives the pickle its authentic flavour. Don’t skimp on it!
  • Hygiene Matters: Make sure all your utensils and jars are clean and dry to prevent spoilage.
  • Sun Bathing (Optional): For a more intense flavour, you can sun-dry the pickle for a few days, covering it with a muslin cloth. This is how my Maa used to do it!

Different Ways to Cook This Pickle:

  • Gas Stove: Follow the recipe as is for the most authentic flavour.
  • Induction Stove: Use a heavy-bottomed pan and adjust the heat accordingly.
  • Slow Cooker/Crockpot: Combine all ingredients in the slow cooker and cook on low for 2-3 hours, stirring occasionally.
  • Microwave: Not recommended as it can change the flavour and texture.

Nutritional Information (Approximate, per serving):

This pickle is relatively low in calories and fat. It’s a good source of Vitamin C (from the chillies) and antioxidants. However, consume in moderation due to the salt and oil content.

Serving Suggestions:

  • Serve with roti, paratha, or rice.
  • Use as a condiment with your favourite Indian curries.
  • Spread it on sandwiches or wraps for a spicy kick.
  • Enjoy it with dahi (yogurt) for a cooling contrast.

Time to Get Cooking, Yaar!

Now that you have my Maa’s secret recipe, it’s time to roll up your sleeves and make some delicious Kashmiri Chilli Pickle! It’s easier than you think, and the results are simply amazing. Try it out, and share it with your friends and family. They’ll thank you for it!

Happy Cooking!

Your friend,
Chef Curry Do’pyaza.