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Water Chili Pickle Recipe: Pickles have their own place in the Rajasthani food plate. Be it dal-baati, paratha or plain dal-rice, adding a little spicy pickle along with it changes the taste of the food, but if you do not like too much oil in pickle, then this traditional recipe of Rajasthan can be useful for you. It is also called watery chilli pickle or chilli kanji. The special thing is that there is no need to add oil in it. This pickle prepared from chilli, spices and water acquires taste in a few days. Its aroma and sour-spicy taste make it a little different from common pickles. If you want spicy taste with home food during rainy season or summer, then you can definitely try this. However, while making it, it is very important to take care of cleanliness and proper storage.

Why is water chilli pickle special?
Generally, more oil, spices and salt are used in chilli pickle. Water pickle is a little different in this case. In this, chillies are softened slightly, filled with spices and then kept in water. Due to this, the chilli slowly starts absorbing the flavor of the spices. Spices like mustard, fennel, fenugreek and roasted cumin are used in this pickle. These spices make it aromatic and spicy. In some houses, vinegar is also added to give it sourness. Along with taste, this recipe may also be liked by those people who want to avoid excess oil in pickle.

Ingredients for making watery chilli pickle
For this, take about 500 grams of fresh, less spicy green chillies. Chillies should not be too soft or spoiled. Apart from this, take mustard, fennel, fenugreek seeds, roasted cumin, turmeric, asafoetida and salt as per taste. For sourness, about 2 teaspoons of white vinegar can be used.

(Image AI)

How to make Rajasthani water chilli pickle?
First of all, wash the green chillies thoroughly and dry them completely with a clean cloth. Now heat water in a vessel. When the water starts boiling, add chillies in it and turn off the gas. Keep the chilli covered for about 10 minutes. This will soften the chilli a bit, but its taste will remain. Now prepare the spices. Coarsely grind mustard, fennel, fenugreek seeds and roasted cumin. Add turmeric, asafoetida and salt to it. Remove the chillies from water and let them cool. After this, make a light incision lengthwise in each chilli. Keep in mind that the chilli is not completely cut into two parts.

Now fill the prepared spices inside the chilli. After this, keep all the chillies one by one in a clean and dry glass jar. Cool the water in which chillies were heated and put it in a jar. About two spoons of white vinegar can be added to it. Instead of closing the jar tightly immediately, cover it with a clean cotton cloth. It can be kept in a clean, sunny place for 3 to 4 days. During this time, the sourness and taste of spices gradually starts appearing in the pickle. When the pickle is ready in taste and aroma, keep it in the refrigerator.

Take care while storing pickles
Always use a clean and dry spoon to take out the pickle. Dirty water or moisture getting into the jar can spoil the pickle quickly. It is better to keep the prepared pickle in the refrigerator. How long the pickle will remain safe depends on its cleanliness, ingredients and storage conditions, so do not eat it if there is a bad smell, mold or abnormal change.

Serve like this with food
This pickle can be served with dal-rice, paratha, puri or Rajasthani thali. Some people also like its sour and spicy water. However, it is better to take it as a traditional recipe to enhance taste rather than considering it as a treatment with any specific health benefits.