Posted By : I am Fresh
11 Feb, 2022 1:04 PM
Cooking Time : 20 Minute
Ingredients
Instructions
Prepping Red Chillies
Rinse 300 grams fresh red chilies or 12 to 14 fresh large red chilies with water a couple of times. Then wipe dry each red chili with a kitchen cotton napkin.
The chilies have to completely dry before you proceed with stuffing them with the pickle masala.
Remove the crowns from the red chilies. Then with a knife make a slit on each red chilli. Ensure that you slit the chilli only one side and keep it whole.
With the back handle of a small spoon scrape the seeds and pith from each red chili.
Once you remove the seeds and pith from each red chili, then cover them and keep them aside.
Making Masala For Pickle
Take 4 tablespoons mustard seeds (rai), 6 tablespoons fennel seeds (Saunf), and 3 tablespoons fenugreek seeds (methi seeds) in a small grinder jar or coffee grinder.
Powder the spices coarsely. Do not make a fine powder.
Take the coarsely powdered spices in a mixing bowl or pan. Also add 5 tablespoons dry mango powder (amchur powder), 2 tablespoons turmeric powder, ¼ teaspoon asafoetida (Hing), and 3 tablespoons salt.
Mix very well with a spoon.
Making Red Chilli Pickle
Add 4 to 5 tablespoons of mustard oil to the coarsely ground pickle masala. This is to moisten the masala so that it can easily be stuffed in the red chilies. mix very well.
Take a portion of the pickle masala and stuff in each red chili.
This way stuff the masala in all the red chilies.
Now place each stuffed red chili in a clean glass jar or ceramic jar. Either you can sterilize the glass jar or keep it in sun with its lid for a couple of hours. Add any leftover pickle masala to the jar.
Then pour 1 cup mustard oil into the jar.
Close the jar with its lid. Then shake the jar, so that the mustard oil coats all the red chilies.
Remove the lid. Place a muslin cloth on the mouth of the jar. Secure it tightly with a string or rubber band.
Place the pickle jar in the sun. During the evening, remove the jar from your window sill or balcony, or terrace and keep it in a dry place in your kitchen. Next morning again keep in the sun. Shake the jar every day before keeping it in sunlight. Overall keep in the sun for about 5 to 7 days.
To check if the pickle is done is to taste the red chilies. If there is crunchiness in it, then some more days will be needed for the pickle to mature. The red chilies should soften due to the heat from the sunlight.
Once the red chili pickle is matured, then you can start serving it with your meals. Once the pickle is done, then you can keep it in the fridge or keep the jar in a cool dry place.
