Name: Stuffed Red Chilli Pickle recipe by Drashti Dholakia at BetterButter
Prep time: 600 min
Cook time: 25 min
Total time: 625 min
Yield: 4
Ingredients: 500 grams - Fresh red chilies; 3 - Lemons, each cut into 4 pieces; 200 grams - Rai na kuriya (split mustard seeds); 50 grams - Methi na kuriya (split fenugreek seeds); 1 tablespoon - Fennel seeds / saunf, crushed; 1 tablespoon - Dhaniya / coriander powder; 1 tablespoon - Zeera / cumin seeds powder; ½ teaspoon - Turmeric powder (haldi); 1 tablespoon - Amchur Powder; 1 tablespoon - Black Pepper; ¼ teaspoon - Hing / Asafoetida; 1 tablespoon - Salt (adjust as per taste); Juice of 2 Lemons; 1/3 Cup - Cooking oil + 2 tablespoon oil

ABOUT Stuffed Red Chilli Pickle RECIPE

Spicy and tangy pickle prepared from fresh red chilies and lemons. Chilies are marinated in lemon juice and salt mixture overnight, which gives a tangy flavor to them. Enjoy this pickle with your daily meals.

Ingredients Serving: 4

500 grams - Fresh red chilies
3 - Lemons, each cut into 4 pieces
200 grams - Rai na kuriya (split mustard seeds)
50 grams - Methi na kuriya (split fenugreek seeds)
1 tablespoon - Fennel seeds / saunf, crushed
1 tablespoon - Dhaniya / coriander powder
1 tablespoon - Zeera / cumin seeds powder
½ teaspoon - Turmeric powder (haldi)
1 tablespoon - Amchur Powder
1 tablespoon - Black Pepper
¼ teaspoon - Hing / Asafoetida
1 tablespoon - Salt (adjust as per taste)
Juice of 2 Lemons
1/3 Cup - Cooking oil + 2 tablespoon oil

Instructions

Wash the fresh red chillies and pat them dry with a kitchen towel. Remove their stalk, slit them diagonally and de-seed them.
Combine lemon juice and salt in a bowl. Soak the red chillies in it overnight.
Next day, drain all the excess liquid. Preserve the liquid as we will be using this lemon juice-salt mixture in our masala. Spread the chillies on a plate and put them in sunlight for 3-4 hours.
Heat 1/3 cup oil and let it come to a boil. Remove from flame and keep aside to cool.
In a separate bowl, mix split mustard seeds, split fenugreek seeds, crushed fennel seeds, dhaniya powder, jeera powder, hing, turmeric powder, black pepper, amchur powder and preserved lemon juice-salt mixture. Mix well.
Heat 2 tablespoon oil in a small pan. Once it comes to a boil, add the oil in the masala mixture. Stir well.
Stuff the prepared masala into slit chillies. Transfer the stuffed chillies in a sterilized bottle. Add lemon pieces, remaining masala and cooled oil to it. Mix well.
You can consume this pickle after 2-3 days. Serve this pickle with your daily meals.

Similar Recipes