Ingredients

• 250 g - red chilly pepper
• 4 tbsp - mustard seeds
• 4 tbsp - fennel seeds
• 2 tbsp - mustard oil
• 1/2 cup - salt (approximately)
• 2 tsp - turmeric powder
• 2 cups - mustard oil

How to Make Red Pepper Pickle

• Wash and dry red chilly peppers with kitchen towel and keep aside.
• In a pan, dry roast all ingredients except salt and turmeric powder for 2 minutes.
• Cool and grind to make a coarse powder.
• In a bowl, mix the roasted masala with salt, turmeric and 2 tbsp of mustard oil.
• Gently slit the red chillies in the centre and remove seeds.
• Fill each pepper with the masala paste.
• Place the stuffed chillies in a glass jar or container.
• Heat the remaining mustard oil, let it completely cool and add to the pickled red chillies (chillies should be half immersed in oil).
• Keep in warm place or sunlight.
• Shake frequently.
• The pickle will be ready to use in 10 to 15 days.
• Recipe Courtesy: Cooking With Sapana