Red Chilli Stuffed Pickle

Red Chilli Stuffed Pickle

Cooking Time

Preparation Time : 60

Cook Time : 7200

Total Time : 7260

Ingredients

Serves 15

  • big red chilli 1 kgs

  • mango powder 60 gms

  • fennel seeds (saunf) 60 gms

  • ajwain(carrom seeds) 2 tbsp

  • black salt 2 tbsp

  • white salt or as per your taste 1 tbsp

  • asafoetida (hing) 1 tsp

  • yellow mustard seeds (rai) 1 tbsp

  • fenugreek seeds (methi dana) 2 tbsp

  • mustard oil 1 cups

Directions

  • 01

    Wash and rinse red chilliies. Cut its slits.

  • 02

    Cut from centre vertically. Remove its seeds.

  • 03

    Add saunf, ajwain, methi dana, mustard seeds in a grinder. Grind in a coarse powder.

  • 04

    Shift in a bowl. Add all dry ingredients on it. Mix all properly. Adjust salt according to your taste.

  • 05

    Now take mustard oil in a bowl. Keep it aside. Let glass jar be ready for storing pickle.

  • 06

    Stuff above masala in red chilli and dip it in oil. Keep it in jar.

  • 07

    Repeat this process for all chillies. Now add remaining oil over it.

  • 08

    Close the lid of jar.

  • 09

    Keep it in sun light for 4-5 days.

  • 10

    If it looks dry then add some more mustard oil.

  • 11

    After 5 days red chilli pickle is ready to serve. Enjoy spicy and tangy pickle whole year.

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