Banarasi Red Chilli Pickle | How to make Banarasi Red Chilli Pickle

By Shilpa gupta  |  24th Jan 2017  |  
4 from 1 review Rate It!
  • Banarasi Red Chilli Pickle, How to make Banarasi Red Chilli Pickle
Banarasi Red Chilli Pickleby Shilpa gupta
  • Prep Time

    10

    mins
  • Cook Time

    5

    mins
  • Serves

    10

    People

65

1

About Banarasi Red Chilli Pickle Recipe

Recipe picked from vanita magazine given by anupriya ji.

Banarasi Red Chilli Pickle is an authentic dish which is perfect to serve on all occasions. The Banarasi Red Chilli Pickle is delicious and has an amazing aroma. Banarasi Red Chilli Pickle by palshigupta will help you to prepare the perfect Banarasi Red Chilli Pickle in your kitchen at home. Banarasi Red Chilli Pickle needs 10 minutes for the preparation and 5 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Banarasi Red Chilli Pickle. This makes it easy to learn how to make the delicious Banarasi Red Chilli Pickle. In case you have any questions on how to make the Banarasi Red Chilli Pickle you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like palshigupta . Banarasi Red Chilli Pickle will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Banarasi Red Chilli Pickle

Ingredients to make Banarasi Red Chilli Pickle

  • Thick red chillies 250 gms
  • salt 2 tsp
  • red chilli powder 1 tsp
  • Dry mango powder 1 tsp
  • fennel seeds 3 tbsp
  • coriander seeds 3 tbsp
  • cumin seeds 2 tbsp
  • fenugreek seeds 2 tbsp
  • cloves 15
  • asafoetida 1/2 tsp
  • mustard oil 5 tbsp
  • vinegar 2 tbsp

How to make Banarasi Red Chilli Pickle

  1. Wash chillies and dry them properly.
  2. Cut off cap of chillies and make a slit in each chilli to make pocket for stuffing.
  3. Grind together fennel seeds, cumin seeds, coriander seeds, fenugreek seeds and cloves.
  4. Mix together ground spices, salt, red chilli powder and dry mango powder.
  5. Fill about one and half teaspoon spice mix in each chilli.
  6. Smoke mustard oil in a wok.
  7. Switch off the flame.
  8. Add asafoetida.
  9. Add all stuffed chillies, vinegar and leftover spice mix.
  10. Mix well.
  11. Fill in clean jar.
  12. Matures in 2 to 3 days.

Reviews for Banarasi Red Chilli Pickle (1)

Ruchi Gaur2 years ago

this is truly my childhood favourite... i always watnted to eat more and my mother use to stop... :)
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