Name: Stuffed Red Chilli Pickle. recipe by Naheed Alam at BetterButter
Prep time: 30 min
Cook time: 2 min
Total time: 32 min
Yield: 8
Ingredients: Fresh red chillies (big)250 grams.; Mustard oil 2table spoon.; Asafoetida 1pinch.; Vinegar 2_3table spoon.; Amchur powder2table spoon.; Salt 2table spoon.; To be ground:; Mustard seeds 2table spoon.; Fennel seeds3table spoon.; Coriander seeds 3table spoon.; Fenugreek seeds 1table spoon.; Cumin seeds 1table spoon.; Nigella seeds 1tea spoon.; Carom seeds 1table spoon.; Pepper corn 8_10.; Dried red chillies 6 nos.

Ingredients Serving: 8

Fresh red chillies (big)250 grams.
Mustard oil 2table spoon.
Asafoetida 1pinch.
Vinegar 2_3table spoon.
Amchur powder2table spoon.
Salt 2table spoon.
To be ground:
Mustard seeds 2table spoon.
Fennel seeds3table spoon.
Coriander seeds 3table spoon.
Fenugreek seeds 1table spoon.
Cumin seeds 1table spoon.
Nigella seeds 1tea spoon.
Carom seeds 1table spoon.
Pepper corn 8_10.
Dried red chillies 6 nos.

Instructions

Wash and dry chillies.
Cut and scoop out seeds with the helf of apeeler or a knife.
Keep in sunlight for 10_15 minutes.
Meanwhile dry roast all the ingredients under caption of "to be ground".
Roast on low flame till aromatic smell is felt.
Grind all the spices to a medium consistency.Niether too coarse nor too fine.
Keep spices in a bowl ,add amchur powder,adafoetida,salt,mustard oil and vinegar.
Mix all the ingredients well ,if required add some more vinegar to stuff properly into the chillies.
Stuff all the chillies,put in a ceramic/glass jar.
Tie the mouth of jar with a muslin cloth.
Keep the jar in sunlight for 8_10 days.
If you want to store the pickle for long time add 1cup mustard oil in a he jar and further keep in the sunlight for 15 more days.
Serve with puris/parathe/meals.
Stuff about 1/2tea spoon stuffing in each chilli.

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