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
Method:
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.
