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Cooking Time

Preparation Time : 120

Cook Time : 14400

Total Time : 14520


Serves 20

  • Thick Red chillies 1 kgs

  • Mustard seeds(black + yellow) 100 gms

  • Fenugreek seeds 50 gms

  • Fennel seeds 50 gms

  • Dry mango powder 125 gms

  • Carom / ajwain seeds 2 tbsp

  • Onion seeds / kalonji 2 tbsp

  • Coriander 25 gms

  • Black salt 2 tbsp

  • Salt 1/3 cups

  • Asafoidea 10 gms


  • 01

    Wash and wipe all chillies. Let it dry for 10 minutes.

  • 02

    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.

  • 03

    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.

  • 04

    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.

  • 05

    Make fine powder of all spices ; cool down.

  • 06

    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.

  • 07

    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.

  • 08

    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.

  • 09

    Now pour rest of oil in the jar and cover up all pieces. Tie a clean muslin cloth on neck of jar.

  • 10

    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.

  • 11

    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.



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