Stuffed Red Chili Pickle

4.50 from 11 votes

Prep Time 30 minutes
Total Time 30 minutes
Served AsBreakfast, Dinner, Lunch
Servings 12


  • 250 gms Red chilies
  • 2 Tbsp Coriander seeds
  • 1 Tbsp Fennel Seeds
  • 1 teaspoon cumin seed
  • 1 Tbsp Red chili powder
  • 1 Tbsp dry Mango Powder
  • Salt
  • 1/4 teaspoon Asafoetida
  • 1 teaspoon Turmeric Powder
  • 1 cup Mustard Oil


  • Wash & dry the chilies , keep under sunlight for 2 days. Remove the stem and take out the seeds carefully.
  • Heat a pan & lightly fry coriander seeds, fennel seeds, cumin seeds and the seeds of chilies. Cool it and make fine powder out of it.
  • Add salt, chili powder, Dry Mango powder, Asafoetida and turmeric powder. Mix all the ingredients properly.
  • Take one chili and put the Masala powder in it one by one.
  • Heat the mustard oil and keep aside for cooling.
  • Dip the chilies one by one in the oil and put them into a glass jar. Pour the remaining oil over the chilies.
  • Keep the jar under sunlight for 3 - 4 days.
  • Now stuffed red chili pickle is ready. Serve it with your choice of parathas and as you like.

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4.50 from 11 votes

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Sanghamitra Mohapatra
Sanghamitra Mohapatra

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