Hi,
I would appreciate your wisdom. I've found the below recipe for an Indian pickle which is beautiful and I use it a lot. I want to make it in larger batches and store. If I upscaled the recipe, added citric acid to lower the PH, could I then use the water bath technique to make this shelf stable?
Ingredients (1 cup = 255 ML)
10 green chilli medium spiced
1 tsp jeera / cumin seeds
2 tsp mustard seeds
1 tsp coriander seeds
¼ tsp methi / fenugreek seeds
1 tsp saunf
½ tsp carom seeds
1 tsp turmeric
salt
1 lemon
¼ cup mustard oil oil
pinch of hing / asafoetida
2 tbsp vinegar
Instructions
firstly, remove the head of chillis and cut into pieces.
further, in a kadai dry roast 1 tsp jeera, 2 tsp mustard seeds, 1 tsp coriander seeds, ¼ tsp methi, 1 tsp saunf and ½ tsp ajwain.
dry roast on low flame for a minute.
cool completely, and blend to slightly coarse powder.
transfer to the masala powder onto the chillis.
also add in 1 tsp turmeric, salt to taste and 1 lemon.
mix well making sure everything is combined well.
now heat ¼ cup oil. use mustard oil for more flavours.
once the oil is hot, add in pinch of hing.
allow the oil to cool completely and pour over chillis.
mix well to combine all the ingredients well.
also add in 2 tbsp vinegar. vinegar acts as preservative and stores for longer time.
mix well and can be consumed after 2 hours or keep under sun for 2 days for more flavours.
finally, serve instant green chilli pickle with rice or roti.
Thank you
I would appreciate your wisdom. I've found the below recipe for an Indian pickle which is beautiful and I use it a lot. I want to make it in larger batches and store. If I upscaled the recipe, added citric acid to lower the PH, could I then use the water bath technique to make this shelf stable?
Ingredients (1 cup = 255 ML)
10 green chilli medium spiced
1 tsp jeera / cumin seeds
2 tsp mustard seeds
1 tsp coriander seeds
¼ tsp methi / fenugreek seeds
1 tsp saunf
½ tsp carom seeds
1 tsp turmeric
salt
1 lemon
¼ cup mustard oil oil
pinch of hing / asafoetida
2 tbsp vinegar
Instructions
firstly, remove the head of chillis and cut into pieces.
further, in a kadai dry roast 1 tsp jeera, 2 tsp mustard seeds, 1 tsp coriander seeds, ¼ tsp methi, 1 tsp saunf and ½ tsp ajwain.
dry roast on low flame for a minute.
cool completely, and blend to slightly coarse powder.
transfer to the masala powder onto the chillis.
also add in 1 tsp turmeric, salt to taste and 1 lemon.
mix well making sure everything is combined well.
now heat ¼ cup oil. use mustard oil for more flavours.
once the oil is hot, add in pinch of hing.
allow the oil to cool completely and pour over chillis.
mix well to combine all the ingredients well.
also add in 2 tbsp vinegar. vinegar acts as preservative and stores for longer time.
mix well and can be consumed after 2 hours or keep under sun for 2 days for more flavours.
finally, serve instant green chilli pickle with rice or roti.
Thank you