Red Chili Pickle I Stuffed Red Chili Pickle I लाल मिर्च का अचार
Here is the recipe of stuffed red chili pickle.
Hollowed red chili peppers are filled with a stuffing of mustard and spices.
This pickle takes 2-3 days to mature and can be kept for over a year as it does not spoil at all.
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Recipe :
Red Chili Pickle
Preparation Time: 60 minutes
Makes: 1 ½ Kilo
1kg Red Chili Pepper
100g Fennel Seeds
50g Coriander Powder
100g Mustard Seeds
1 tsp Asafoetida
2 tbsp Nigella
50g Dry Mango Powder
2 tsp Turmeric Powder
1/4 cup Salt
¼ cup Mustard Oil
1 cup Mustard Oil
Method:
Wash and wipe dry the red chilies. Remove any damaged chilies.
Cut the top of the chilies and remove the seeds.
Lightly dry roast the fennel powder till fragrant. Cool and grind to a powder.
Separately dry roast the coriander powder till warm and fragrant.
Lightly dry roast the mustard seeds till warm. Cool and grind to a powder.
In the same warm pan, lightly heat the Asafoetida (heeng).
In a big bowl, mix together the fennel powder, mustard powder, coriander powder, dry mango powder, turmeric powder, nigella seeds (kalonji), salt and mix well.
Add ¼ cup oil and mix well.
Add the seeds of the red chilies (removed earlier) to the mix. Do not add the flesh.
Stuff the mixture into the empty chilies. Stuff well.
Place in a clean glass jar.
Heat the oil to smoke point and cool.
Pour the cooled oil over the red chilies. Cover and mature for 2-3 days.
The pickle would be ready to eat.
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