Objective: To promote the utilization of locally available crops through value addition.

Problem Diagnosed: King Chilli pickle is a highly preferred traditional food item in the district, but its storage quality is poor, leading to short shelf life. To improve its storage stability, taste, and ensure better utilization of the locally grown crop, scientific pickle preparation was demonstrated.

Technology Source: CFTRI, Mysore, 2019.

Details of FLD:By following this technology, King Chilli pickle can be stored for up to one year using vinegar, oil, and salt as preservatives. The product has also been registered on the FSSAI Portal and received an FSSAI license (No. 20225111000021) for marketing. The preparation process includes the following steps:

• Clean and sun-dry the King Chillies and cut into desired shape.
• Slightly roast all the spices and grind into coarse powder.
• Heat mustard oil to the smoking point, then allow it to cool slightly.
• After cooling, add all the required spices.
• Combine this spiced oil mixture with the chillies in a clean vessel.
• Add vinegar and store pickle in sterilized glass jars..