Stuffed Red Chilli Pickle

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Stuffed Red Chilli Pickle


Cooking Time

Preparation Time :24 Hr 0 Min

Cook Time : 1 Hr 0 Min

Total Time : 25 Hr 0 Min


Serves : 50
  • Red Chilli - 1kg

  • Yellow mustard seeds - 1/2 kg

  • Black salt - 50gm (as per taste)

  • Dried mango powder - 100gm approx

  • Carrom seeds - 50gm

  • Fennel seeds - 50gm

  • Aesofitida - 4 pinches

  • Mustard oil - 1/2 litre


  • Wipe all the red chillies with a clean cloth and cut their stem.
  • Cut the chillies in two halves then with the help of a spoon or fork, empty the red chillies by taking all their seeds out.
  • Contain the seeds in a bowl and keep aside
  • Now grind the mustard seeds (not very fine).
  • Add black salt, mango powder, carrom seeds, fennel seeds, chilli seeds and little oil to the mustard powder. Mix well
  • It's time to fill this mustard mixture in the chilli pieces. Be careful while filling as the pieces should not break.
  • Fill each n every piece gradually n carefully
  • Heat oil in a small pan and add aesofitida. Bring to a boil. Turn off the flame and let it cool completely
  • Now take a clean glass jar and pour aesofitida oil in the jar in such a way that the internal walls of the jar get fully polished with the oil.
  • Now place the stuffed chilli pieces into the jar one by one and finally pour all the mustard oil into the jar
  • Keep this jar in sun for 3-5 consecutive days
  • Stuffed Red chilli pickle is ready. It can be consumed after a week and can be preserved for years also.