- 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 Daal, Sabji and plain Roti (Indian flat bread flatbread) or rice.
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