Spicy Stuffed Red Chili Pickle Recipe (Indian)
30 minutes
1016 reads
About Spicy Stuffed Red Chili Pickle Recipe (Indian)
Ignite your taste buds with this authentic Indian Stuffed Red Chili Pickle! This vibrant and fiery condiment features plump red chilies expertly filled with a fragrant blend of coriander, fennel, cumin, and chili powder. It's a perfect addition to any meal, adding a delightful kick of spice and a burst of flavor.Easy to make yet bursting with traditional Indian tastes, this recipe is perfect for pickle lovers and spice enthusiasts alike. The careful sun-drying process intensifies the chili's flavor, creating a truly unforgettable culinary experience. Serve with parathas, rice dishes, or as a side to your favorite Indian spread.Get ready to experience the delicious heat and aromatic complexity of this homemade chili pickle, a recipe that will become a staple in your kitchen!
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Recipe Time & More
Prep30 minutes
Total30 minutes
Ingredients
For the Chili Filling Spice Blend
- 2 tbsp Coriander Seeds
- 1 tbsp Fennel Seeds saunf
- 1 tsp Cumin Seeds
- 1 tbsp Chili Powder red
- 1 tbsp Mango Powder adds tartness and depth of flavor, amchur, dried
- 1.5 tsp Salt adjust to taste
- 1/4 tsp Asafoetida hing, use sparingly, adds a unique aroma
- 1 tsp Turmeric Powder haldi
Other Ingredients
- 250 gm Chilies small to medium-sized, preferably dry and firm. about 20-25 chilies, red
- 1 cup Mustard Oil
Instructions
Prepare the Chilies
- Wash and thoroughly dry 20-25 red chilies. Sun-dry for 2 days to remove excess moisture. Carefully remove the stems and seeds from each chili.
Make the Spice Blend
- In a dry pan, lightly roast the coriander, fennel, and cumin seeds until fragrant. Add chili seeds (removed from the chilies) and roast briefly. Let cool completely, then grind into a fine powder using a spice grinder or mortar and pestle.
Combine the Filling Ingredients
- In a bowl, mix the ground spice blend with salt, red chili powder, dried mango powder, asafoetida, and turmeric powder. Mix thoroughly until well combined.
Stuff the Chilies
- Carefully fill each chili with the prepared spice mixture. Pack it firmly, but be gentle to avoid breaking the chilies.
Prepare the Oil
- Heat the mustard oil in a small saucepan. Remove from heat and let it cool slightly. Do not let it get too hot.
Pack and Cure the Pickle
- Dip each stuffed chili into the cooled mustard oil to coat it lightly. Pack the chilies tightly into a clean, dry glass jar. Pour the remaining oil over the chilies, ensuring they are fully submerged. Seal the jar tightly.
Sun-Drying and Storage
- Place the jar in a sunny location for 3-4 days, or until the pickle reaches your desired level of spiciness and firmness. Store in a cool, dark place once completed.
Recipe Notes
Expert Tips for the Perfect Stuffed Red Chili Pickle
- Choose the right chilies: Select firm, dry red chilies for the best results. Sun-drying them beforehand helps to remove excess moisture and intensifies their flavor.
- Adjust the spice level: Modify the amount of red chili powder to suit your preference. If you prefer a less spicy pickle, start with less and add more gradually.
- Proper oil submersion is key: Ensure all the chilies are completely submerged in the oil to prevent spoilage and maintain freshness. Top up the oil if needed.
- Patience is a virtue: Allow sufficient time for sun-drying and curing to develop the full flavor and texture of the pickle.
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Recipe Nutrition
Calories: 161kcalFat: 18gPolyunsaturated Fat: 5.4gMonounsaturated Fat: 10.8gSodium: 285mg
Sanghamitra Mohapatra
Articles: 2
5 Comments
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I’m excited to make this at home!
Looks so wonderful! Thanks for posting.
Such a delicious dish! Thank you.
Excellent
Looks so appetizing! Thank you for posting.