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Stuffed Red Chili Pickle
Sanghamitra Mohapatra
4.50
from
11
votes
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Prep Time
30
minutes
mins
Total Time
30
minutes
mins
Served As
Breakfast
,
Dinner
,
Lunch
Recipe Cuisine Type
Indian
Servings
12
Ingredients
1x
2x
3x
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
Instructions
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.
Keyword
pickle
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