The video is a recipe tutorial for making instant green chilli pickle. The recipe uses 250 grams of green chillies, mustard oil, spices, and vinegar to create a pickle that can be stored for up to a year. The host provides tips on how to make the pickle, including drying the chillies, removing the seeds, and using a special pickle masala. The recipe is quick and easy to make, and the host also shares a secret tip for storing the pickle in a jar to increase its shelf life. The pickle can be served with various foods such as paratha, roti, dal, and rice.
Here are the extracted facts:
1. The recipe uses 250 grams of green chilies.
2. Green chilies should be washed 2-3 times and then wiped with a fine cloth.
3. Green chilies should be dried completely before making the pickle.
4. To avoid burning sensation while cutting green chilies, apply oil on hands or use scissors.
5. The recipe uses a combination of cumin, fenugreek seeds, and mustard seeds for the pickle masala.
6. The pickle masala should be roasted lightly on low flame.
7. Mustard oil is used in the recipe, which has anti-fungal properties.
8. The oil should be heated until it smokes to eliminate its pungent smell.
9. Turmeric powder, nigella seeds, and asafoetida are added to the green chilies.
10. Kashmiri red chili powder is used to give the pickle its color.
11. Vinegar is used as a preservative to prevent the pickle from spoiling.
12. The pickle should be stored in a clean and dry jar.
13. To sterilize the jar, it should be washed with hot water and then dried.
14. To add aroma to the pickle, asafoetida can be burned on coal and the smoke allowed to absorb into the jar.
15. The pickle can be stored for a long time if the oil is of good quality.