Spice Lovers Pickle 🌶️ Sweet, Tangy & Fiery

Instructions

1. Slice habanero, green chilies, ginger, and garlic. Keep aside.
2. Heat canola oil in a pan. Add fenugreek, mustard, cumin, and fennel seeds. Let them crackle.
3. Mix in cumin-coriander powder and roasted sesame seeds.
4. Add olive oil and vinegar, mix well.
5. Transfer to a sterilized airtight glass jar. Keep refrigerated.
6. Add sliced chilies, ginger, and garlic. Sprinkle in salt and turmeric. Cover and cook for 5–6 minutes on medium heat.
7. Let mixture cool slightly. Blend to your desired texture (smooth or coarse).
8. Stir in jaggery and tamarind. Cook for another 5 minutes until everything softens.
9. Switch off the flame.