Stuffed Chilli Pickle

Zesty pickle prepared by stuffing a mixture of fragrant spices in fresh red chillies and then preserving them by keeping them dipped in mustard oil.

Stuffed Red Chilli Pickle
Save recipe

Ingredients

  1. 500g red chillies
  2. 11/2 cup mustard oil
  3. 3 tablespoons coriander seeds
  4. 1 tablespoon fennel seeds
  5. 1 teaspoon fenugreek seeds
  6. 1 tablespoon mustard seeds
  7. 1 teaspoon asafoetida
  8. 2 teaspoons dry mango powder
  9. 1 tablespoon salt or to taste

Method

  1. Trim the stems of red chillies and slit them lengthwise.
  2. Combine coriander seeds, fennel seeds, fenugreek seeds and mustard seeds in a spice grinder and grind them.
  3. Take the ground spices out in a bowl. Add salt, dry mango powder, asafoetida and 2 tablespoons oil. Mix well.
  4. Stuff each chilli with the spice paste.
  5. Place the stuffed chillies in a glass jar.
  6. Pour mustard oil over the chillies in the jar. The chillies should be dipped in the oil and there should be a thin layer of oil on top of the chillies.
  7. The pickle will be ready in 7-10 days.
Recipe Tips:

Keep an eye on the pickle, the chillies should always have a layer of oil on the top; add more oil as and when required.

Leave a comment:

What do you think about this recipe? Please share your comments, we can't wait to hear from you!
Log in

You may also like :