Monday, 27 February 2017

Stuff Red Chilly Pickle..

This pickle is very common  in UP and Bihar. This pickle is best combination with daal-chawal. Some people use it to mix in sattu kachauri or Paratha. This pickle has a self life more then 2 years.

 Ingredients - For ½ kg Lal Mirch Pickle 
Stuff Lal Mirch Pickle

½ kg Lal mirch
2 tbspn amchoor powder
1 tbspn lal mirch powder
3 tbspn black mustard seeds or rai
1 tbspn fennal seeds (sanuf)
1 tbspn methi dana
1 tbspn kalonji seeds
2 tbspn salt or to taste
1 tbspn jeera seeds
2 tbspn coriander seeds
1 tbspn hing or asafetida
Oil for mixing masala


Always get the lightweight chilies as those will have lesser seeds would come out easily.

First wash all chilies well and let them dry, for 3-4 days.

Cut off the crown of the chilies, discarding the chilly stalk and some of the red part to make a smooth round opening at the top.

Use the sharp pointed knife hollow the chilies.

Now roast all masala accept hing, salt, amchoor powder and oil.

After roasting masalas make a coarse powder of all other ingredients except the oil and salt.

Add the 2 tbspn oil and salt in  masala  powder and mix properly and make  a  mixture.

Now masala is ready for stuffing, stuff each chilly with the masala mix with the help of any small spoon or small stick.( I use small stick)

After stuffing all chilies keep in a sterilized jar vertical.

Heat oil at boiling point and let it cool, then add oil at least 1- ½ cup.

Now stuff red chilli pickle is ready. Keep in sunlight 10- 15 days.

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