Stuffed Red Chili Pickle
Prep Time
25Minutes
Cook Time
6-7Minutes
Prep Time
25Minutes
Cook Time
6-7Minutes
Ingredients
Instructions
  1. Clean red chili with water and wipe using clean kitchen towel.
  2. Keep it in sunlight for 3-4 hrs. so that the moisture is dried up.
  3. Cut the top portion near stem to create an opening in the chili. Using a wooden thin stick remove all the seeds from the chili in a bowl.
  4. Keep all spices listed in ingredients section ready. Pour mustard oil in a pan and heat it until it starts smoking, switch off the heat and let it cool down.
  5. Dry roast coriander, cumin and fennel seeds at low to medium heat till its aromatic and transfer it into a bowl.
  6. In the same pan, dry roast yellow mustard seeds till slightly golden color. Once its done, transfer it into the same bowl. Let the roasted spices cool down.
  7. Coarse grind all dry roasted spices from above step and transfer it into a mixing bowl. Add remaining ingredients (Asafoetida (hing), black salt, salt, dry ginger powder, amchoor powder, kalongi(nigella) seeds, turmeric powder and carom seeds) in to mixing bowl.
  8. Mix all spices very well. Once ready you can store this spice mix in a airtight container for about a month.
  9. When ready to start the pickle preparation, add one third cup of cooked mustard oil and chili seeds in to spices and mix it nicely.
  10. To fill the spice mix in chili, take one chili at a time, pour the spice mix in it and stuff with the help of wooden stick and your finger until it is filled till the top edge.
  12. Follow the above process and stuff all the remaining chilies.
  13. When all the chilies are stuffed, dip one chili at a time in the remaining cooked mustard oil and place in a glass jar. Store the remaining oil for later use.
  14. Drop about 4 tbsp of spice mix into the glass jar and tie the jar opening with soft clean cloth and do not close it using lid.
  15. Place the pickle jar in sunlight for one week. Pour the oil which you had stored in the jar. The pickle would be ready in about 3 more weeks.
  16. The pickle can be very well served for about one year when stored in air tight container. Enjoy this mouthwatering, tangy stuffed chili pickle with stuffed Paratha, khichdi and rice & daal.
Recipe Notes

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