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Photo of Stuffed Red Chilli Pickle. by Naheed Alam at BetterButter

Stuffed Red Chilli Pickle.

Naheed Alam
30 minutes
Prep Time
2 minutes
Cook Time
8 People
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ABOUT Stuffed Red Chilli Pickle. RECIPE

A delicious red hot chilli pickle stuffed with aromatic spices.

Recipe Tags

  • Pickling
  • Veg
  • Medium
  • Everyday
  • Indian
  • Roasting
  • Accompaniment
  • Healthy

Ingredients Serving: 8

  1. Fresh red chillies (big)250 grams.
  2. mustard oil 2table spoon.
  3. asafoetida 1pinch.
  4. vinegar 2_3table spoon.
  5. amchur powder2table spoon.
  6. salt 2table spoon.
  7. To be ground:
  8. mustard seeds 2table spoon.
  9. fennel seeds3table spoon.
  10. coriander seeds 3table spoon.
  11. Fenugreek seeds 1table spoon.
  12. cumin seeds 1table spoon.
  13. Nigella seeds 1tea spoon.
  14. Carom seeds 1table spoon.
  15. pepper corn 8_10.
  16. Dried red chillies 6 nos.


  1. Wash and dry chillies.
  2. Cut and scoop out seeds with the helf of apeeler or a knife.
  3. Keep in sunlight for 10_15 minutes.
  4. Meanwhile dry roast all the ingredients under caption of "to be ground".
  5. Roast on low flame till aromatic smell is felt.
  6. Grind all the spices to a medium consistency.Niether too coarse nor too fine.
  7. Keep spices in a bowl ,add amchur powder,adafoetida,salt,mustard oil and vinegar.
  8. Mix all the ingredients well ,if required add some more vinegar to stuff properly into the chillies.
  9. Stuff all the chillies,put in a ceramic/glass jar.
  10. Tie the mouth of jar with a muslin cloth.
  11. Keep the jar in sunlight for 8_10 days.
  12. 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.
  13. Serve with puris/parathe/meals.
  14. Stuff about 1/2tea spoon stuffing in each chilli.

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Mani Kaur
Mani Kaur   Oct-08-2018

Thanks for sharing this recipe.

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