Red chilli stuffed pickle

By Namrata Sinha

Mar, 9th

675

Servings

4 persons

Cook Time

30 minutes

Ingredients

12 - 14

Ingredients

Red chilli 1 kg
Coriander 100 Gms
Fenugreek/ Methi 50 gms
Mustard/ Sarso (red and yellow) 50 gms
Saunf/ anise 100 gms
Kalaunji/ mangrail 10 gms
Chilli powder 10- 15 gms
Dry mango powder 150 gms
Mustard oil To taste
Turmeric powder To taste
Salt To taste
Black pepper 5 gms
Rock salt 5 gms
Asafoetida/ hing As required

Instructions

Separate all the spices and a Make powder
Place all the spices together in a pot and add salt, turmeric and chilli powder and mix it with 100 grams Mustard oil.
After drying 3 stuffed chillies in sunlight for 1 day, cut off its stalk and take out its seeds.
Then slowly add mustard oil mixture to it by hand.
Add the spice to all the chilies and show them the sunshine in the open for 1 day, then put it in the jar and put oil in it till the chillies submerge.
Then tie a cloth in the mouth of the jar and show it sunlight for 3 to 4 days.
Now enjoy the pickle with anything

Other recipes

Rajsthani Makki Dhokla

550

Jan, 9th

Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.