Ingredients

The following ingredients have 12 Servings
  • 250 gms Red chilies
  • 2 Tbsp Coriander seeds
  • 1 Tbsp Fennel Seeds
  • 1 Tsp Cumin seeds
  • 1 Tbsp Red chili powder
  • 1 Tbsp dry Mango Powder
  • Salt
  • 1/4 Tsp Asafoetida
  • 1 Tsp Turmeric Powder
  • 1 cup Mustard Oil

Instruction

  • Wash & dry the chilies , keep under sunlight for 2 days. Remove the stem and take out the seeds carefully.
  • Heat a pan & lightly fry coriander seeds, fennel seeds, cumin seeds and the seeds of chilies. Cool it and make fine powder out of it.
  • Add salt, chili powder, Dry Mango powder, Asafoetida and turmeric powder. Mix all the ingredients properly.
  • Take one chili and put the Masala powder in it one by one.
  • Heat the mustard oil and keep aside for cooling.
  • Dip the chilies one by one in the oil and put them into a glass jar. Pour the remaining oil over the chilies.
  • Keep the jar under sunlight for 3 - 4 days.
  • Now stuffed red chili pickle is ready. Serve it with your choice of parathas and as you like.