Stuffed Red Chilli Pickle

240 grams big red chillies for stuffing
4 teaspoons fenugreek seeds, roasted and powdered
3 teaspoons Red chili pepper (Lal Mirchi)
8 teaspoons aniseed powder
8 teaspoons Salt (Namak)
6 teaspoons ground spices
4 teaspoons mustard powder
4 teaspoons cumin powder
juice of 2 Lemons (Nimbu)
1 cup Oil (Tel), heated and cooled
4 teaspoons amchoor

How to make stuffed red Chilli pickle:

  • Remove the stems of the chillies and then the seeds from the stem side carefully with the back of a hair pin.
  • Wet all the ingredients with lemon juice and a little oil.
  • Fill the masala tightly in the chillies and pack them in a jar.
  • Pour the oil over them.
  • Keep for one month.
  • Shake the jar carefully every 2 or 3 days.


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