Name: Stuffed chilly pickle recipe by Shraddha gupta at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10
Ingredients: 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

Ingredients Serving: 10

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

Instructions

Wash the chillies thoroughly in running water, drain and keep them in sunlight for three to four days until they get soft.
Now take out the stems carefully and discard.
Now collect seeds in a clean and dry bowl.
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.
Coarsely grind these roasted spices, making sure that you do not completely powder them.
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.
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.
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.
Keep the jar in the sunlight for one week to fifteen days, then savour this for the entire year.

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