Veg/Non Veg
Stuffed Red chilli

Stuffed Red chilli


  • 240 grams big red chillies for stuffing
  • 4 teaspoons fenugreek seeds, roasted and powdered
  • 3 teaspoons Red chili pepper (Lal Mirchi)
  • 8 teaspoons aniseed powder
  • 8 teaspoons Salt (Namak)
  • 6 teaspoons ground spices
  • 4 teaspoons mustard powder
  • 4 teaspoons cumin powder
  • juice of 2 Lemons (Nimbu)
  • 1 cup Oil (Tel), heated and cooled
  • 4 teaspoons amchoor

How to make stuffed red chilli pickle:

  1. Remove the stems of the chillies and then the seeds from the stem side carefully with the back of a hair pin.
  2. Wet all the ingredients with lemon juice and a little oil.
  3. Fill the masala tightly in the chillies and pack them in a jar.
  4. Pour the oil over them.
  5. Keep for one month.
  6. Shake the jar carefully every 2 or 3 days.
red chilli pickle | lal mirch ka achar

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