Pickles are the most remarkable part of Indian cuisines and it adds a heavenly perception to the main course.As moving forward to our pickles category I would like to tell the recipe for red chilly pickle (same procedure can be done with green chilly peppers).This recipe is adapted from my mum’s kitchen.
I like red chilly pepper pickle..It is a little spicy,sour and I must say addictive.So let’s start with recipe.yum
Ingredients
Red chilly pepper-250 g
Brown mustard seeds-4tbsp
Fennel seeds-4tbsp
Mustard oil-2 tbsp
Salt-1/2cup(app.)
Turmeric powder-2 tsp
Mustard oil-2 cups
Method:
Wash and dry red chilly peppers with kitchen towel and keep aside.
Dry roast all ingredients except salt and turmeric powder for 2 minutes in a pan.Cool and blend to make a coarse powder.
In a bowl mix the roasted masala with salt ,turmeric and 2tbsp of mustard oil.
Gently make a slit in center and remove seeds in all red chilly peppers.
Fill the stuffing in each pepper one by one and keep in a glass jar or container.
Heat mustard oil ,let it completely cool and add to the pickeled red chillies .(chillies should be half immersed in oil)
Keep in warm place or sunlight .Shake frequently.
Ready to use in 10 to 15 days.
Serve-15to 20 pieces. Prep.time-15 minutes