Red Chilli Stuffed Pickle

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Red Chilli Stuffed Pickle


Cooking Time

Preparation Time :1 Hr 0 Min

Cook Time : 120 Hr 0 Min

Total Time : 121 Hr 0 Min


Serves : 15
  • 1 kgs big red chilli

  • 60 gms mango powder

  • 60 gms fennel seeds (saunf)

  • 2 tbsp ajwain(carrom seeds)

  • 2 tbsp black salt

  • 1 tbsp white salt or as per your taste

  • 1 tsp asafoetida (hing)

  • 1 tbsp yellow mustard seeds (rai)

  • 2 tbsp fenugreek seeds (methi dana)

  • 1 cups mustard oil


  • Wash and rinse red chilliies. Cut its slits.
  • Cut from centre vertically. Remove its seeds.
  • Add saunf, ajwain, methi dana, mustard seeds in a grinder. Grind in a coarse powder.
  • Shift in a bowl. Add all dry ingredients on it. Mix all properly. Adjust salt according to your taste.
  • Now take mustard oil in a bowl. Keep it aside. Let glass jar be ready for storing pickle.
  • Stuff above masala in red chilli and dip it in oil. Keep it in jar.
  • Repeat this process for all chillies. Now add remaining oil over it.
  • Close the lid of jar.
  • Keep it in sun light for 4-5 days.
  • If it looks dry then add some more mustard oil.
  • After 5 days red chilli pickle is ready to serve. Enjoy spicy and tangy pickle whole year.