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Stuffed Red Chilli Pickle

Feb-22-2018
Abhilasha Gupta
5 minutes
Prep Time
5 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Stuffed Red Chilli Pickle RECIPE

Relish mouth drolling and spicy Red Chilli Pickle with all your meal. An Amazing recipe that I learned from my mom.

Recipe Tags

  • Easy
  • Basic recipe
  • Breakfast and Brunch
  • Side Dishes

Ingredients Serving: 6

  1. Mustured oil 1 cup
  2. Red chilli 250 gms
  3. Black pepper 1 tbsp
  4. turmeric powder 1 tbsp
  5. cumin seeds 2 tbsp
  6. Fennel seeds 2 tbsp
  7. Carom seeds 2 tbsp
  8. Mustured seeds 4 tbsp
  9. asafoetida 2 pinch
  10. Ajwain 1 tbsp
  11. salt 3 tbsp
  12. Black salt 1 tbsp
  13. vinegar 2 tbsp

Instructions

  1. WASH, DRY 250 GMS RED CHILLIES IN THE SUN FOR 2 HOURS
  2. REMOVE STALKS, SLIT FROM THE CENTRE VERTICALLY LIKE THIS
  3. REMOVE THE SEEDS & THE PULP, KEEP ASIDE
  4. PREPARE ALL THE CHILLIES LIKEWISE
  5. DRY ROAST 2 TBSP EACH OF FENNEL SEEDS, PEPPERCORNS, FENUGREEK SEEDS
  6. ADD 2 TBSP CUMIN & 1 TBSP CAROM SEEDS, ROAST FOR 2 MINS, KEEP ASIDE TO COOL
  7. COARSELY GRIND IN A MIXER JAR, SET ASIDE
  8. HEAT 1 CUP MUSTARD OIL TILL SMOKING POINT, TAKE OFF HEAT, ALLOW IT TO COOL
  9. ADD GROUND SPICES, 4 TBSP MUSTARD SEEDS, 1 TBSP TURMERIC POWDER TO THE RESERVED SEEDS
  10. ADD 3 TBSP SALT, 1 TBSP BLACK SALT, 1/4 TSP ASAFOETIDA, MIX
  11. ADD 2 TBSP MUSTARD OIL
  12. ADD 2 TBSP VINEGAR
  13. FILL THE CHILLIES WITH THE SPICE MIX, PRESS DOWN TO SEAL IN THE STUFFING
  14. DIP EACH STUFFED CHILLI IN THE COOLED MUSTARD OIL, REMOVE
  15. KEEP ASIDE FOR 15 MINS
  16. PLACE THE STUFFED CHILLIES A STERILIZED JAR, POUR THE REMAINING OIL OVER THEM
  17. KEEP IT IN SUNLIGHT FOR 3-4 DAYS

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