Red Chilli Pickle

Name: Red Chilli Pickle
Total time: 10800 s
Yield: 8-10 people
Cuisine: Indian
Ingredients: 250 gms Red chillies; 1 cup Mustard oil; 2 Lemon; 3 tbsp Salt; 4 tbsp Black mustard seed; 2 tbsp Fennel seed; 2 tbsp Fenugreek seeds; 2 tbsp Cumin seeds; 1 tbsp Black pepper; 1 tbsp Carom seed; 1 tbsp Black salt; 1 tbsp Turmeric powder; 2 pinch Asafoetida

Jyoti Prakash Assudani @cook_24726422

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Jyoti Prakash Assudani @cook_24726422

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Ingredients

2-3 hours

8-10 people

250 gmsRed chillies
1 cupMustard oil
2Lemon
3 tbspSalt
4 tbspBlack mustard seed
2 tbspFennel seed
2 tbspFenugreek seeds
2 tbspCumin seeds
1 tbspBlack pepper
1 tbspCarom seed
1 tbspBlack salt
1 tbspTurmeric powder
2 pinchAsafoetida

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Steps

2-3 hours

1

Take red chilli wash it and dry is sun for 2-3 hours
2

Heat a pan and roast whole spices such fennel seed, fenugreek seeds, Cumin seeds, black pepper, carom seed stir and slightly roast the spices for up 2 minutes turn off flame keep to cool.
3

Take oil to be added to pickle heat it up well
4

As the whole spices cool down add plain salt too then coarsely grind in mixer jar keep grinded spices in plate
5

Coarsely grind black mustard seed separately put over the grinded spices
6

Oil has smoked up rightly turn off. Flame let oil cool
7

Add the rest of the spices such as black salt, turmeric powder, asafoetida, lemon juice, in the grinded spices add 2 tbsp oil from it prepare all chillies like wise put the seeds from the chili in the spices mix fill the chili with spices mix keep the stuffed chili in plate.
8

Take out the oil in a bowl dip each stuffed chili in oil and take out keep it in a separate bowl
9

Fill up the sterilized container with the stuffed chili pickle put the leftover spices over the chillies pour oil over them them close lid of container and keep it in sunlight cupboard or shelves to turn soft for 3 or more days
10

Relish mouth drooling and spicy red chilli lemon pickle with all your meals