Chilli Pickle 9, Stuffed Chillies-Reeta’s

Name: Chilli Pickle 9, Stuffed Chillies-Reeta’s
Ingredients: 1 1/2 kg. red chillies. Buy large, long ones, each chilli the thickness of your thumb. If your chillies are not hot, add 2 tsp. chilli powder to the stuffing.; 50 gm. turmeric powder or haldi; 250 gm. black mustard seeds or rai; 50 gm. fenugreek or methi seeds; 50 gm. fennel seeds or sonf; 100 gm. coriander seeds (optional); 25 gm. nigella or kalaunji seeds (Nigella sativa); 5 gm. hing/heeng or asafoetida powder; 50 gm. amchoor (dry mango powder) or anardana (dry pomegranate seeds) powder; 2 1/2-3 tbsp. salt; Juice of 10-12 lemons (you need this 4-5 days after starting); 2 tbsp. mustard oil*; A pinch of Sodium Benzoate (optional); 1/2 tsp.<a href="recipe_display.php?id=1">Garam Masala</a>, optional; *Mustard oil should always be heated to smoking point first and allowed to cool completely, before adding it to the pickle.

Lal-Mirch ka Bharwa Aachar

Reeta Kumar

EasyFree From GarlicFree From GingerFree From OnionFree From TomatoIndianSideVeganVegetarian

Reeta was my younger sister, who left too early. This excellent recipe comes from her. It is one of her tried and tested recipes, she makde it often. – Mamta

Ingredients

1 1/2 kg. red chillies. Buy large, long ones, each chilli the thickness of your thumb. If your chillies are not hot, add 2 tsp. chilli powder to the stuffing.
50 gm. turmeric powder or haldi
250 gm. black mustard seeds or rai
50 gm. fenugreek or methi seeds
50 gm. fennel seeds or sonf
100 gm. coriander seeds (optional)
25 gm. nigella or kalaunji seeds (Nigella sativa)
5 gm. hing/heeng or asafoetida powder
50 gm. amchoor (dry mango powder) or anardana (dry pomegranate seeds) powder
2 1/2-3 tbsp. salt
Juice of 10-12 lemons (you need this 4-5 days after starting)
2 tbsp. mustard oil*
A pinch of Sodium Benzoate (optional)
1/2 tsp.Garam Masala, optional
*Mustard oil should always be heated to smoking point first and allowed to cool completely, before adding it to the pickle.

Instructions

Wash chillies and allow to dry completely on a towel, leaving in a sunny place or warm room for one day.
Slice the top-end off, saving it to use as 'lid' later on. Or, slit each chilli lengthways, along it’s entire length.
Dry roast lightly mustard, coriander, fenugreek and fennel seeds, leaving nigella seeds un-roasted. Cool and grind coarsely together.
Mix all spices and oil.
Stuff a little of this mixture in each chilli from the top, pushing with the back of a spoon. Replace 'lids' pushing them slightly inside, to hold them in place. If you chose to slit the chillies, fill through the slit. Use gloves, if you are new to this. Chillies can be quite irritating to any broken skin you might have on your hands.
Put stuffed chillies in a bottle/jar, pressing them lightly to pack them. Keep on a sunny windowsill for 3-4 days.
Add lemon juice, shake the jar to mix the juice and put it back in a sunny place for another 2-3 days. DO NOT ADD MORE OIL AS LEMON JUICE WORKS AS PRESERVATIVE.
The pickle is now ready to eat

Notes

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.

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:10592]