Stuffed Red Chilli Pickle

Big Red Chillies - 1/2 Kg 
Methi seeds roasted and ground - 30 Gms or 6 Tsp 
Red chilli powder - 30 Gms or 6 Tsp 
Amchoor - 50 Gms 
Saunf (fennel seeds) roasted and ground coarsely - 100 Gms 
Salt - 100 Gms 
Garam masala - 6 Tsp 
Rai powder (mustard powder) - 50 Gms 
Jeera powder (cumin powder) roasted & ground coarsely - 50 Gms 
Lemons - 4 
Oil - 2 Cups 

Remove the stem of the chillies and then the seeds from the stem side with the back of a hair pin. 
Then wet all the ingredients with lemon juice and 4-5 Tsp oil which has been heated and cooled. 
Fill in the masala tightly in the chillies and pack them in a jar. 
Heat the left over oil to smoking point. 
Cool it & pour over the chillies. 
Keep the pickle for one week. Shake the jar carefully every day.

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