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Stuffed Red Chilli Pickle

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Total Time:
45-60 minutes
Serves:50 pieces
Rated 5 based on 100 votes
Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Hard

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  • 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

  • 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.