Red Chilli Stuffed Pickle: The easiest way to make spicy Banarasi pickle with grandma’s taste: – ..

News India Live, Digital Desk: With the end of winter and the onset of summer, the aroma of red chillies drying in the sun is the hallmark of Indian homes. Stuffed Red Chilli Pickle Not only does it double the taste of food, but it also does not spoil over the years. If you also want to make spicy and aromatic pickle like the market at home, then this recipe is for you.

Ingredients

Thick Red Chilli: 500 grams (washed and dried)

Mustard Oil: 2 cups (heated and cooled until smoking)

Spices:

Fennel: 4 tbsp

Yellow/Black Mustard (Rai): 4 tbsp (coarsely ground)

Fenugreek seeds: 1 tablespoon

Cumin: 1 tablespoon

Celery: 1 tbsp

Nigella (Mangare): 1 tsp (whole)

Turmeric Powder: 2 tbsp

Mango Powder: 3-4 tbsp (for sourness)

Salt: As per taste (salt is a little strong in pickle)

Asafoetida: half teaspoon

Step-by-step method of making pickles

1. Preparation of chilli: First of all, wash the chillies and dry them in the sun for 3-4 hours so that the moisture is completely removed. Now cut off the stems of the chillies and make an incision in the middle or take out the seeds and pulp of the chillies with the back of a spoon.

2. Preparing the Masala: Lightly fry the fennel, fenugreek and cumin so that their moisture comes out and the aroma starts coming out. Once cooled, grind them coarsely. Now add ground mustard seeds, nigella seeds, turmeric, mango powder, salt and asafoetida.

3. Stuffing Mixture: Add 2-3 tablespoons of mustard oil and extracted chilli seeds to the prepared dry spices. The masala should be such that it starts binding when pressed with hands.

4. Chilli Filling: Now fill the prepared spices inside the chilli by pressing it well. Keep in mind that there should not be any empty space inside, otherwise the pickle may spoil quickly.

5. Dip in oil and dry: Place the filled chillies in a clean and dry glass jar. Pour remaining mustard oil on top (chili should remain immersed in oil). Put a cotton cloth on the mouth of the jar and 5-7 days of sunshine Keep in.

Tips to make pickles last for years

Moisture protection: Never put a wet spoon in pickle. Moisture is the biggest enemy of pickles.

Oil layer: There should always be a layer of oil on top of the pickle, it acts as a ‘natural preservative’.

Vinegar (Optional): If you want to make it more sour and safe, you can also add 2 teaspoons of white vinegar to the spices.