Hi Jyotsna,
Great idea! Thanks for sharing with us and other viewers.
Happy Cooking!

Sorry typo..auto correction
Anuja!

Hi Hetal and Abuja,

This is a great recipe. I will try it next time. I love your recipes.

I can’t eat spicy food. Therefore, I add all the ingredients in my pickles except chili powder. I leave the pickle near south facing window (or outside) for 4-5 days. Stir it every day. At this point I transfer some of the pickle for myself in a glass bottle. Add chili powder in rest of the pickle. Add a small amount of Kashmiri chili powder for the color. Make sure there is enough oil in both jars. Let the jars sit in sun a few more days.
Thanks!

Hi Linda,

The thing is…this type of pickle is not meant to be cooked. It is raw, but pickled. By slow cooking, you may come up with an entirely new variation of this recipe (and it may be delicious), but it probably will not have the fermented, pickled taste.

My question, can this be done in a slow cooker? I am thinking about the winter here, with seldom a temperature above 40 degrees. This may lend itself to a slow cooker.