CHILLI PICKLE PROCESSING

 Vinegar solution : 5% Acetic acid was prepared by diluting pure acetic acid
in95% water.
 Ingredients
S/N Name of the Ingredient Form Amount (g/Kg of sample)
1 Onion (Purunsen) Grounded 20g
2 Garlic (Purunvar) Grounded 30g
3 Ginger (Sawhthing) Grounded 20g
4 Salt (Chi) - 100g
5 Aisen Powder 20g
6 Turmeric (Aieng) Powder 25g
7 Pickle Masala Powder 25g
8 Garam Masala + Jeera Powder 20g(10g + 10g)
9 Vinegar Solution 7.5ml
10 Sugar (Chini) - 5g
11 Oil (Tel) - 500ml – 700ml (based on type of chilli)
12 Mustard Seed (Antam chi) - 50g
13 Asafetida - 3g

PROCESS:
1. 1 Litre of oil was heated by a frying pan in which grounded Onions, Garlic,
Ginger and Mustard seed are fried thoroughly.
2. Thereafter, Spices {Aisen, Aieng, Pickle Masala, Garam masala + Jeera,
sugar and salt and Asafetida were mixed thoroughly using vinegar intended
for pickle and a little amount of water (here, the amount of water is not
fixed but according to the desired) }were added to the frying pan.
3. After frying of all the ingredients, it was then added to the chilli which was
dipped in oil including all the oil.
4. Then, it was heated to 102oC for 5 minutes.
5. Then, it was cooled down and filled into plastic jars with the oil in the top
each.
6. Then, it was covered with Muslin Cloth and put in the sun heat for 3 days.
7. After 3 days, the muslin cloth cover will be partially opened at the top and
again heated in the sun for another 3 days.
8. After that, it has to be tightly covered with its own cap and put again in the
sun for several days within which it has to be tested regularly to judge the
 end point according to the taste desired and color. (Usually, it takes
altogether 7 -10 days for the pickle to ferment).
9. Then, it has to be analyzed in the laboratory and after which, it has to be
labelled and market.