Chilli Pickle 8, Stuffed Chillies
Lal Mirch ka Bharwan Aachar
Abha Gupta
Note from Mamta: Abha is my older sister, who lives in Lucknow in India. She is an excellent vegetarian cook. This recipe comes from her. It is her tried and tested pickle that she makes it often. Large red chillies are stuffed with an aromatic and fiery mix of spices. It stores well and can be made in bulk for the whole year or even longer.
Ingredients
500 gm. large red chillies (A variety specially sold for pickles in Indian markets and stores)
One 500 ml. bottle of mustard oil
30 gm. mustard seeds
30 gm. salt
A large pinch of asafoetida (hing)
30 -60 gm. (according to taste) Fennel seeds or sonf
60 gm. coriander seeds (or powder)
30 gm. turmeric powder
1 tsp. Garam Masala
30 gm. dry mango powder (amchoor)
Instructions
Wash and dry chillies thoroughly. Leave overnight on a towel to dry or put in the sun for a few hours. Any water will spoil the pickle.
Take the top off each chilli and scoop out the inside with a small potato peeler. As it is a little fiddly to fill chillies from the top, you can slit each chilli from the side, along it’s whole length.
Heat mustard oil with a little salt until pungent odour comes out and smokes rises. Then cool the oil.
Measure and grind all spices together in a grinder.
Make a thick paste with a little mustard oil.
Stuff a portion of the paste into each chilli.
Put chillies in a glass jar, pack tightly and leave on a sunny window for 3-4 days.
Add enough mustard oil to cover the chillies. Do not worry if there is some oil left over, this can be used for cooking.
Leave in the sun for a few more days. The pickle is now ready to eat.
Notes
Before serving, cut each chilli into smaller portions. If people take a whole chilli, they often can't finish it and it is waisted
A pinch of Sodium Benzoate added to pickles, acts as preservative and helps to keep them for longer without getting spoiled.
Also see Pickle and Chutney Selection.
