Stuffed Green Chilli Pickle

Stuffed Green Chilli Pickle is a spicy and tasty achar that brings back lots of old memories. Usually, stuffed pickles are made with big red chillies, but since I couldn’t find those, I used green chillies instead.

Course Side Dish

Cuisine Indian

Keyword stuffed green chilli pickle

Prep Time 30

Cook Time 10

Resting time 3

Total Time 3 40

Servings grams pickle

Calories 11kcal

Author Puja

Equipment

Ingredients

500 gm fresh green chillies
1/3 cup coriander seeds
1/3 cup cumin seeds
2 tbsp mustard seeds yellow
1 tbsp fenugreek seeds
15 whole Dry Red Chilli
¼ cup fennel seeds
½ tsp hing asafoetida
1½ tsp turmeric powder
3 tbsp mango powder (aamchur)
2 tbsp kashmiri red chilli powder
1 tbsp red chilli powder
2 lemon
1/2 cup mustard oil
1/4 cup salt

Instructions

Wash the green chillies and wipe them dry completely.
Remove the stem and carefully make a lengthwise slit in each chilli. Set aside.
Start by dry roasting coriander seeds, cumin seeds, and fennel seeds together until aromatic. Transfer them to the plate.
In the same pan, dry roast the fenugreek (methi) seeds separately and set aside.
Next dry roast the whole red chillies. Remove and set aside on a plate.
Lastly, while the pan is still hot (with the gas turned off), add the yellow mustard seeds. Let them heat slightly, then remove and set aside.
Let all the roasted spices cool down completely. Once cooled, grind them together coarsely — not into a fine powder.
Now in a plate or bowl add ground powder, red chilli powder, kashmiri red chilli powder, turmeric powder, hing, aamchur powder and salt. Mix well.
Then add lemon juice, give it a nice mix.
Then add mustard oil. Mix well.
Fill the masala into the slit green chillies using a small spoon or your fingers.
Then put all the stuffed chillies in glass jar and pour mustard oil over the stuffed chillies.
Then roll the bottle or jar so the chillies are well coated with oil.
Let them sit for 2–3 days at room temperature so that the flavors blend well. If you have enough sunlight you can keep under the sun for 2-3 days.
After 2–3 days, move the jar into the fridge. Always use a clean spoon to serve.

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