Filled Lal Mirch Pickle

 Thick Red chili – 500 gm
 Mustard oil – 2 tablespoon
 Salt – 4 small spoon
 Turmeric powder – 3 small spoon
 Fennel seed – 50 gm (6 small spoons, grinded coarsely)
 Yellow mustard – 50 gm (6 small spoons, grinded coarsely)
 Methi Dana – 25 gm (3 small spoons, grinded coarsely)
 Asafetida – less than ¼ small spoon (grinded)
 Sirka – 1 tablespoon

Wash the red chili and keep them under sunlight for 2 hours so that they are dried properly.

Cut each chili length wise in such a way that it’s joint on one side.

Mix all the spices, mustard oil and sirka in a big plate. Stuff this mixture in each chili. Stuff all the chilies with this mixture.

Keep this mixture in any glass container for 3 to 4 days. Your Stuffed Red Chili Pickle is now ready to serve and eat along with the meals.

Note: There is no need to submerge the pickle in oil because the sirka acts as a preservative.This pickle remains fine for 2 to 3 months. If you want to store the pickle for more than three months then fill enough oil in the glass container to submerge the pickle.  

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