Stuffed chilly pickle | How to make Stuffed chilly pickle

By Shraddha gupta  |  12th Jan 2017  |  
4 from 1 review Rate It!
  • Stuffed chilly pickle, How to make Stuffed chilly pickle
Stuffed chilly pickleby Shraddha gupta
  • Prep Time

    30

    mins
  • Cook Time

    60

    mins
  • Serves

    10

    People

61

1

About Stuffed chilly pickle Recipe

This pickle is a must during the winters, an easy to follow recipe for people who love home made pickles.

Stuffed chilly pickle is a delicious dish which is liked by people of all age groups. Stuffed chilly pickle by Shraddha Gupta has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 10 people. You can find Stuffed chilly pickle at many restaurants and you can also prepare this at home. This authentic and mouthwatering Stuffed chilly pickle takes 30 minutes for the preparation and 60 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Stuffed chilly pickle is a good option for you. The flavour of Stuffed chilly pickle is tempting and you will enjoy each bite of this. Try this Stuffed chilly pickle on weekends and impress your family and friends. You can comment and rate the Stuffed chilly pickle recipe on the page below.

Stuffed chilly pickle

Ingredients to make Stuffed chilly pickle

  • Bhavnagri chilly -1 kg
  • mustard oil - 500 ml
  • For stuffing :
  • 100gms - dry mango powder (amchoor)
  • 100 gms - yellow mustard seeds
  • 100 gms - coriander seeds
  • 100 gms - fennel seeds
  • 25 gms - fenugreek seeds
  • 15 gms - onion seeds
  • salt - to taste but not less thn 80 gms
  • 25 gms - turmeric powder
  • 4 tbsp - mustard oil

How to make Stuffed chilly pickle

  1. Wash the chillies thoroughly in running water, drain and keep them in sunlight for three to four days until they get soft.
  2. Now take out the stems carefully and discard.
  3. Now collect seeds in a clean and dry bowl.
  4. Heat a pan and dry roast the whole spices [coriander seeds, fennel seeds, fenugreek seeds, onion seeds and yellow mustard seeds] , making sure that you do not over roast them. Just stir them for a 2 minutes and remove them from heat.
  5. Coarsely grind these roasted spices, making sure that you do not completely powder them.
  6. Take out the ground masala in a mixing bowl add powdered spices salt,turmeric,dry mango powder and collected chilly seeds and two tbsp of mustard oil.
  7. Mix well and stuff this mixture into the chillies properly with help of the back of the pencil so that masala can be stuffed till the bottom properly.
  8. Take ample amount of mustard oil in a bowl, dip each stuffed chilly in the oil and keep it in a sterilized dry glass jar. Pour the remaining oil into the jar, all over the chillies, seal the mouth with cotton cloth and close the lid tightly.
  9. Keep the jar in the sunlight for one week to fifteen days, then savour this for the entire year.

My Tip:

Mix green colour and red colour chillies for better taste...where green chillies are slightly spicy than red ones.

Reviews for Stuffed chilly pickle (1)

Anupama Kumari2 years ago

Perfect winter pickle!
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