- ▢ 20 red chilli
- ▢ ¼ cup mustard seeds
- ▢ ¼ cup fennel / saunf
- ▢ ¼ cumin / jeera
- ▢ 1 tbsp methi / fenugreek
- ▢ 1 tsp kalonji seeds
- ▢ 2 tbsp amchur
- ▢ 1 tsp turmeric
- ▢ 2 tbsp salt
- ▢ ½ tsp hing / asafoetida
- ▢ 2 tbsp vinegar
- ▢ 1 cup mustard oil
- firstly, take 20 red chilli and remove the head. wipe off the chilli clean to remove any dirt or moisture.
- slit the chilli and deseed it. removing seeds are completely optional. keep aside.
- in a pan take ¼ cup mustard seeds, ¼ cup fennel, ¼ cumin and 1 tbsp methi.
- dry roast on low flame until the spices turn aromatic.
- cool completely and blend to a coarse powder.
- transfer the masala mix to a small bowl.
- add 1 tsp kalonji seeds, 2 tbsp amchur, 1 tsp turmeric, 2 tbsp salt and ½ tsp hing.
- further, add 2 tbsp vinegar and mix well until all the spices are well combined.
- stuff the prepared pickle masala into the chilli.
- place the stuffed chilli into large glass jar. keep aside.
- heat 1 cup mustard oil until it turns smokey.
- cool the oil completely, and pour over the stuffed chilli.
- shake well making sure the oil is well coated to all the chilli.
- cover and sundry for at least 7 days or until chilli softens completely.
- finally, enjoy stuffed red chilli pickle with roti.
