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.

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  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


  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.

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