Stuff Large Red chilli pickle

• Servings:
• Preparation time: 20 minutes.
• Stuffing  time: 20 minutes.
• Put into sun time: 4-5 hours + 4-5 days.
• Total time: 40 minutes.

Pickles are very important item in Indian meal; in north India it is very common to pack paratha with pickles in the lunch boxes for kids, either Stuffed Paratha or Plane Paratha.

This chilli pickles tangy, mouth watering, and less hot. Pickling make chilli less hot, this can be preserved for months or even for a year.

Ingredients:

• Large Red chilli: 500 gm
• Salt: 50 gm
• kala namak: 10 gm
• Fennel seed: 10 gm
• Ajwain: 10 gm
• Fenugreek seed powder: 10 gm
• Onion seed: 5 gm
• Asafoetida: 1 pinch
• Turmeric powder: 10 gm
• Garam masala powder: 10 gm
• yellow Mustard powder: 30 gm
• Mustard oil: 200 gm

Preparation:

1. Clean and wash red chilli.  Dry them with kitchen towel.
2. Remove the stem of chilli; take out all the seeds carefully (chilli should not get torn) from the chilli with the help of knife, keep aside the seed.

Method:

1. Take a big mixing bowl. Put all powder masala; mix well with some amount of oil, make thick paste. stuffing is ready.
2. Fill this masala paste into each chilli carefully and properly.
3. Put this stuff mirchi (red chilli) to dry into the sun for 4-5 hours; after that dip this into oil, one by one and store it into the glass jar, put remaining oil.
4. Next day put this jar outside into the sun for drying for another 4-5 days(shake the jar daily, so that oil coating is going all around the chilli).
5. Mouth watering north Indian red chilli pickle is ready to  be served with Aaloo paratha, chapati , rice and etc.

Stuff Large Red chilli pickle by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.