Copy Icon
Twitter Icon


Cooking Time

Preparation Time :2 Hr 0 Min

Cook Time : 240 Hr 0 Min

Total Time : 242 Hr 0 Min


Serves : 20
  • 1 kgs thick red chillies

  • 100 gms mustard seeds(black + yellow)

  • 50 gms fenugreek seeds

  • 50 gms fennel seeds

  • 125 gms dry mango powder

  • 2 tbsp carom / ajwain seeds

  • 2 tbsp onion seeds / kalonji

  • 25 gms coriander

  • 2 tbsp black salt

  • 1/3 cups salt

  • 10 gms asafoidea


  • Wash and wipe all chillies. Let it dry for 10 minutes.
  • First cut stalk of one chilly then chilly lengthwise in middle and take out maximum seeds. You can cut chilly upper part with stalk and deseed it. Choose any process u like. After cutting process let it dry for 45 minutes under fan.
  • Heat a heavy bottom pan on medium heat. Dry roast fenugreek, fennel, coriander seeds one by one ; cool down. Now put mustard seeds in pan heat just for few seconds then take out from pan.
  • Now heat oil till smoke comes out then add asafoidea and heat for a minute. Switch off the gas flame and cool down naturally. You can do this process before processing chillies also.
  • Make fine powder of all spices ; cool down.
  • Take a large bowl. Put all dry spices, powdered spices, turmeric powder, kashmiri chilly powder, chilli seeds, black salt, 100gms dry mango powder, salt, 1/4 cup oil then mix well. Now adjust sourness and salt of masala mix as per your preference.
  • Take a chill in hand then press lower part of chilli its middle space will open properly. Fill chilly with the help of a spoon. Press masala mix then fill little more spices mix. Keep it in a dry plate. Repeat this process for rest chillies.
  • Take a big clean and dry glass jar. Place all stuffed chillies in jar in a proper way. Sprinkle little spices mix in middle if some quantity is left.
  • Now pour rest of oil in the jar and cover up all pieces. Tie a clean muslin cloth on neck of jar.
  • Keep this jar in sunlight for 15 days. After 14 hot days leave it like this for one day ; when glass jar will be cool down then take out muslin cloth and put the lid.
  • Tasty, mouth watering pickle is ready to enjoy. Serve it with any meal specially we love to eat with poori, paratha, chapati and steamed rice. It increases taste of any meal.