The big red chillies
are in abundance during winter season. And we get it only during this
season. The vibrant color of it really
attracts me, and thus end up buying it without knowing what to do with it. But this time I was sure I wanted to make
this pickle when I was buying it. I browsed
through the internet, found many variation of the recipe. So did some mix and match and came out with
this recipe.
So, please try it
and put in your suggestion.
Ingredient
Long red Chilly – 10
Oil – approx. 1 cup
For the spice stuffing
Sauf/ Fennel seeds – 2tbsp
Jeera / Cumin Seeds – 2tbsp
Methi dhana/
Fenugreek seeds – 1tbsp
Rai / mustard seeds – 2tbsp
Kalonji / Nigella seeds – ½ tbsp.
Amchur powder / Dry mango powder – 2tbsp
Sea Salt – 3 tbsp
Haldi / Turmeric powder – 1tsp
Hing / Asafetida – ½ tsp
Vegetable oil – 2tbsp
Method
To
prepare the spice filling
1. In a pan dry roast on low heat the Sauf, jeera, methi,
Rai and kalonji till a nice aroma come i.e about 3 to 4 min.
2. Remove it to a clean plate and let it cool.
3. Coarsely grind this roasted spice along with haldi,
amchur, salt and hing. Don’t grinding into a fine paste or powder.
4. Transfer this into a dry bowl add 2 tbsp of oil and mix
well. The stuffing is ready.
To
prepare the red chilli pickle
5. Wash the chilli in water and dry it completely on a kitchen towel. There should be no moisture left.
6. Now cut the stem of all the chilli.
7. This is the most important part. Slit the chilli right through the center lengthwise, making sure that the ends are intact.
8. Remove the seed. ( you can add these seeds with the spice filling – optional)
9. Stuff the chilli with the spice mixture. The stuffy should be filled completely.
10. When all the chillies are filled, place the chilli vertically in a clean dry glass jar with the stem side on the top.
11. Pore 1 cup of oil on top of the stuffed chilli.
12. Place this bottle where there is direct sunlight for 5day.
13. It is ready to eat.
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