#shortsIngredients:* 500 grams/1 lbs chilies - We used homegrown Scotch bonnet, Peach ghost, Cayenne and Jalapeño * 1 tsp jeera* 1 tsp black pepper* 1 tsp Haldi (turmeric)* 1 whole garlic pod peeled and chopped* 1 tsp methi seeds (fenugreek)* 1 inch ginger chopped* 1/2 cup sugar* salt to taste* vinegar to taste* Oil to fry masalasMethod:- Cut 1/2 of the green chilies into fine slices. - Make a paste of masalas with vinegar, including the chopped ginger and garlic. - Puree the paste of masalas with the sliced chilies, in a food processor.- Heat oil and let the oil cool down a bit. Add masalas and fry for approximately 5 mins on medium fire. - Then add the remaining cut / sliced green chilies, sugar, salt and add more vinegar to your taste. - Bring to a boil and the lower flame to simmer. Cover partially for approximately 30 - 35 mins until oil rises to the top and the chili pickle thickens. #hotpickle #chillipickle
