Wednesday, 14 September 2011

Red Chilli Pickle



  • 10 whole fresh red chilies
  • 1 tbsp sarson (ground yellow mustard seeds)
  • 1 tsp fenugreek seeds
  • 1 tbsp fennel seeds
  • ½ tsp cumin seeds
  • 1 tbsp red chili powder
  • 1 tsp dry mango powder (amchoor)
  • 1 cup mustard oil
  • Salt
Method:
  • Wash and thoroughly dry the chilies.
  • Slit the chilies up to just under the stem. Do not cut right through them. Scoop out all the inner flesh and seeds and discard.
  • Dry roast cumin seeds, fenugreek seeds and fennel seeds on slow fire. Cool and transfer to Mortar and Pestle. Crush the spices to make a coarse mix.
  • Heat half of the oil and mix crushed spice masala, mustard powder, raw mango powder, and salt to taste to form a thick paste.
  • Cool it and stuff each chili well with the paste.
  • Put the chilies in a dry, wide-mouthed glass jar.
  • Pour rest of the oil on the top of the chilies in the jar.
  • Keep the pickle in sunlight for 2-3 days. Shake gently each day to make sure the oil coats the chilies well.
  • Stuffed Red Chili Pickle is ready
  • Serve with DaalSabji and plain Roti (Indian flat bread flatbread) or rice.

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