How To Make Zesty Stuffed Red Chilli Pickle At Home
Prep Time
1hour
Prep Time
1hour
Ingredients
Instructions
  1. Wash and dry the whole red chilies in the sun for about 5-6 hours, then slit them from between.
  2. Remove the seeds & pith from each dried chili & then keep them aside.
  3. Heat oil in a frying pan (kadai) and when hot, turn off the gas and let it cool.
  4. Take a separate pan & dry roast fenugreek seeds (Danamethi) for 2 minutes. Keep it aside.
  5. Now roast saunf and ajwain in a pan for 3 minutes. Keep it aside to cool.
  6. Once these three (danamethi, saunf & ajwain) cool down, grind them coarsely in the grinder and keep the mixture aside.
  7. Now grind rai (mustard seeds) coarsely.
  8. Take a large bowl & mix all the grounded masala in it. Add salt, turmeric powder, Amchoor powder and Kashmiri laal mirch to it.
  9. Add lemon juice, ½ cup mustard oil and 3 tbsp of vinegar to the dry masala and mix well.
  10. Now stuff this prepared mixture (masala) in the already slit chilies. Repeat until all chilies are stuffed.
  11. Put the stuffed chilies in the jar one by one.
  12. When done, pour the remaining mustard oil in the jar & close the jar with its lid.
  13. Now shake the jar to ensure that mustard oil coats all the chilies in the jar.
  14. Place the jar under the sun for the next 3-4 days.
  15. The tangy Stuffed Red Chili Pickle is ready to eat. Serve it as an accompaniment with parantha, roti, rice or any Indian meal.
Recipe Notes

Contact Chef: Payal Jethani