Spice stuffed Red Chilli Pickle
- 20 red chilli pepper (red and sized exactly like Jalapeno peppers, something similar to Fresno Peppers or may be Fresno peppers)
- 6 tablespoon mustard powder (dry grind brown mustard seeds in a coffee or spice grinder)
- 2.5 tablespoon powdered saunf (fennel seed), (dry grind fennel seeds in a coffee or spice grinder)
- 1/4 teaspoon turmeric powder
- salt to taste
- 1/2 – 3/4 cup pure mustard oil (that amount will vary by the size of the chili peppers; there should be enough to use some of it to make a paste with the spices and also to cover the peppers completely in the jar)
- dry and sterilized jar/bottle to store the pickle
- asafoetida/hing
- panch phoron/Indian five spice mix – tightly toasted and ground
- fenugreek seed powder, use only a little as this has a hint of bitter
- amchur/or dry mango powder
- Produce
- Amchur/or dry mango, powder (1)
- Asafoetida/hing (1)
- Chilli pepper (red and sized exactly like jalapeno peppers, red (20)
- Condiments
- Mustard powder (6 tablespoon)
- Cooking & Baking
- Fenugreek seed, powder (1)
- Mustard oil, pure (1/2 cup)
- Panch phoron/indian five spice mix, tightly toasted and ground (1)
- Salt (1)
- Turmeric, powder (1/4 teaspoon)
- Other
- dry and sterilized jar/bottle to store the pickle
- 2.5 tablespoon powdered saunf (fennel seed), (dry grind fennel seeds in a coffee or spice grinder)
Preparation
Read recipe preparation on ecurry.com
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Published October 5, 2012 (4 months ago).
13 people saved this recipe.
