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.