Stuffed Red Chiili Pickle
by sudha Chegudi
Added to 14 cookbooks
This recipe has been viewed 33045 times
Stuffed Red Chilli Pickle is a traditional pickle recipe prepared by stuffing a masala mix into slit red chillies and then preserving the pickle or achaar in oil and salt under sun.
- Wash chillies, dab them dry.
- Oil hands a bit, or use kitchen plastic gloves to handle chillies.
- Slit each, removed just some seeds depending on how hot a pickle you want. keep aside.
- Mix all dry powders and salt, except asafetida.
- Stuff each chilli with this mixture.
- Heat oil in a small pan till smoky.
- Add asafetida, whole seeds, take off fire.
- Allow to cool to room temperature.
- Pack whole chillies into a wide mouthed sterile jar.
- Pour lemon juice over them.
- Pour oil over them.
- Shake jar gently, cover and keep aside.
- Shake every day, for 5-6 days, till chillies are tender.
This recipe was contributed by sudha Chegudi on 06 Jun 2005
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