In this recipe fresh Lal Mirch (red pepper) is used to make pickle. If kept in air tight containers, away from moisture, it can last for months.
Since the pickle serves as a flavor enhancer, it is eaten typically with the main meal.
- 10 whole fresh red chilies
- 1 tbsp sarson (ground yellow mustard seeds)
- 1 tsp fenugreek seeds
- 1 tbsp fennel seeds
- ½ tsp cumin seeds
- 1 tbsp red chili powder
- 1 tsp dry mango powder (amchoor)
- 1 cup mustard oil
- Wash and thoroughly dry the chilies.
- Slit the chilies up to just under the stem. Do not cut right through them. Scoop out all the inner flesh and seeds and discard.
- Dry roast cumin seeds, fenugreek seeds and fennel seeds on slow fire. Cool and transfer to Mortar and Pestle. Crush the spices to make a coarse mix.
- Heat half of the oil and mix crushed spice masala, mustard powder, raw mango powder, and salt to taste to form a thick paste.
- Cool it and stuff each chili well with the paste.
- Put the chilies in a dry, wide-mouthed glass jar.
- Pour rest of the oil on the top of the chilies in the jar.
- Keep the pickle in sunlight for 2-3 days. Shake gently each day to make sure the oil coats the chilies well.
- Stuffed Red Chili Pickle is ready
- Serve with Daal, Sabji and plain Roti (Indian flat bread flatbread) or rice.
Do You Know?
Homemade pickles are prepared in the summer and kept in the sun during daytime while stored in porcelain or glass jars with airtight lids. The high concentrations of salt, oil and spices act as preservatives. Many commercially produced pickles use preservatives like citric acid and sodium benzoate.