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Tanuja Keshkar
stuffed kasmiri red chilli pickle which tastes awesome. its excellent with any indian meal. you can have it with chapatis or rice or parathas. It's taste is real good.the recipe is my style.
I will surely try this.
Wash & towel dry the red chilies & keep it under the sun for on hour or 2 hrs at room temperature so that there might not be any moisture left.
Now remove the green stem take the white thing off with the help of a knife. Rub the chili between your palms with the cut part downwards and seeds start falling down so keep a dish below to collect those seeds. Now slit the chilies in center
Heat the mustard oil till smoking point and let it cool.Mix all the powdered spices and two tbsp oil which is cold now. Mix well.
Fill this spice and oil mix into chilies with the help of a spoon one by one. Dip every single stuffed chili in remaining oil and keep it in a glass/stone jar.After all chilies are done pore the leftover oil if there is in the chili jar.
Keep it under the sun for 6-7 days or 8-10 days at room temperature
to check if the pickle is done, is to taste the red chilies. it there is crunchiness in it, then some more days will be needed for the red chilli pickle to mature. the red chilies should soften due to the heat from the sunlight.
It is good to serve now.. You can keep it till 3 months outside refrigerator
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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