Stuffed Red Chilli Pickle

Recipe by
Total Time:
45-60 minutes
Serves:50 pieces
Rated : 3.5 Stars
3.5
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Hard

Who doesn’t enjoy a side of spicy, tangy red chilli pickle with their paratha or their curd rice? Read on about how to make the perfect stuffed red chilli pickle.

Firstly, wash the chillies and dab them dry before using kitchen gloves or oiling your hands to handle the chillies. Slit the chillies lengthwise and remove or not remove the seeds depending upon how hot you want the pickle to be and keep them aside. Now mix all the dry powders except hing – crushed cumin powder, turmeric powder, amchur powder, and mustard powder – and salt, and stuff the kept aside chillies with this mixture.


Now, in a pan with heated oil, add whole mustard seeds and asafoetida and take it off the heat and allow it to cool. Take a sterile jar next and pack the chillies into them before adding this oil mixture and lemon juice over them.

The jar needs to be shaken gently, covered, and kept aside for 5-6 days till the chillies are tender and ready to be eaten.

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Easy Ginger pickle, Best Boiled Lemon Pickle, Easy Radish Chutney

Rate This Recipe
3.5

Ingredients

  • 500 gms - fresh firm long red stuffing chillies
  • 6-8 Lemons juice extracted
  • 1/2 cup - mustard powder
  • 2 tbsp - dried Mango (Amchoor) powder
  • 2 tbsp - salt
  • 1 tsp - Turmeric powder
  • 1 tsp - crushed cumin powder
  • 1/2 tsp - Asafoetida powder
  • 1 tsp - whole Mustard Seeds
  • 2 tbsp - oil

How to Make Stuffed Red Chilli Pickle

  • Wash chillies, dab them dry.
  • Oil hands a bit, or use kitchen plastic gloves to handle chillies.
  • Slit each, removed just some seeds depending on how hot a pickle you want.
  • Keep aside.
  • Mix all dry powders and salt, except asafoetida.
  • Stuff each chilli with this mixture.
  • Heat oil in a small pan till smoky.
  • Add asafoetida, whole seeds, take off fire.
  • Allow to cool to room temperature.
  • Pack whole chillies into a wide mouthed sterile jar.
  • Pour lemon juice over them.
  • Pour oil over them.
  • Shake jar gently, cover and keep aside.
  • Shake every day, for 5-6 days, till chillies are tender.