Stuffed red chilli pickle. A simple and quick step by step recipe of Red Chilli Pickle is presented here. It can be enjoyed with just plain Parantha, Poori or simple Dal and Rice. Stuffed Red Chilli Pickle is a traditional pickle recipe prepared by stuffing a masala mix into slit red chillies and then preserving the pickle or achaar in oil and salt under sun. Stuffed Red Chilli Pickle is a tangy condiment recipe. Learn how to make/prepare Lal Mirch ka Aachar by following this easy recipe.
My favorite is garlic pickle which i will share a recipe soon.
This one is made using fresh red chillies.
I love making pickles, because they transform any simple meal into a tasty one.
You can cook Stuffed red chilli pickle using 11 ingredients and 11 steps. Here is how you cook it.
Ingredients of Stuffed red chilli pickle
- It's 500 grams of fresh red chilies or 15 to 16 fresh large red chilies.
- You need 5 tbsp of mustard seeds koriya/dal (rai).
- Prepare 7-8 tbsp of dry mango powder (amchur powder).
- Prepare 5 tbsp of fennel seeds or 40 grams (saunf).
- Prepare 5 tbsp of fenugreek seeds dal/methi dal ka koria.
- It's 1 teaspoon of asafoetida (hing).
- Prepare 4-5 tbsp of salt.
- It's 2-3 tsp of black salt.
- You need 4-5 tsp of carom seeds/ajwain.
- It's 1/2 cup of mustard oil.
- It's 5-6 tbsp of mustard oil to be added later.
Whenever i dont have time to make lunch, i used to have a pile of rice, curd and pickles. Order Premium Quality Stuffed Red Chilli Pickle Online @ Best Prices. Products sourced fresh after you place the order. Cut each chili length wise in such a way that Stuff all the chilies with this mixture.
Stuffed red chilli pickle step by step
- Rinse fresh red chillies with water a couple of times. then wipe dry each red chilli with a kitchen cotton napkin..
- The chilies have to completely dry. Remove the crowns from the red chillies. then with a knife make a slit on each red chilli. ensure that you slit the chilli only one side and keep it whole..
- With spoon scrape of the seeds and pith from each red chilli..
- Once you remove the seeds and pith from each red chilli, then cover them and keep aside..
- # pickle masala 1. Combine all dry ingredients in a small grinder jar. powder the spices coarsely. do not make a fine powder. Transfer the coarsely powdered spices in a bowl..
- Take mustard oil in separate Bowl. Add 2 to 3 tbsp mustard oil in the coarsely ground pickle masala. this is to moisten the masala so that it can easily be stuffed in the red chillies. Mix very well..
- Stuffing: Take a portion of the pickle masala and stuff in each res chilli This way stuff the masala in all the red chilies..
- Now dip each red chilli in mustard oil and place each stuffed red chilli in a clean glass jar or ceramic jar. either you can sterlize the glass jar or keep it in sun with it's lid for a couple of hours. Add remaining mustard oil in a jar..
- Close the jar with it's lid. then shake the jar, so that the mustard oil coats all the red chilies. remove the lid. place a muslin cloth on the mouth of the jar. secure it tightly with a string or rubber band..
- Place the pickle jar in the sun. during evening, remove the jar from sunlight in the evening and keep in a dry place in your kitchen. next morning again keep in the sun. Shake the jar everyday before keeping in sunlight. Overall keep in the sun for about 5 to 7 days..
- Once the red chilli pickle is matured, then you can start serving it with your meals. Once the red chilli pickle is done, then you can keep in fridge or keep the jar in a cool dry place..
Your Stuffed Red Chili Pickle is now ready to serve. Slit each, removed just some seeds depending on how hot a pickle you want. Mix all dry powders and salt, except asafetida. I know I should stop here but I just can't stop leave it when the topic in question is one of my most favourite things. Given a choice, I am among those who can rant on for hours and also end up writing PhD thesis on the subject of pickles.