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Bharwan Mirch

Ritu's picture
Ingredients
  Red chilies 12 Large
  Salt 2 Teaspoon
  Nigella 1 1⁄2 Teaspoon
  Carom seeds 1 1⁄2 Teaspoon
  Fenugreek seeds 1 1⁄2 Teaspoon
  Coriander seeds 1 1⁄2 Teaspoon
  Fennel 2 Tablespoon
  Mango powder 2 Tablespoon
  Asafoetida 1 Dash
  Mustard oil 1⁄3 Cup (5.33 tbs)
Directions

GETTING READY
1)Remove tops off the chilies and with a cocktail sticks remove seeds.
2)In a bowl, mix all the ingredients and keep aside half of the oil.

MAKING
3)Stuff the mixture into the chilies from the top holes and put them in a clean, dry jar.
4)Pour remaining oil and shake the jar to make the chilies moist with oil.
5)Place the jar in sun for 4 or 5 days and shake once a day and before each use.

SERVING
6)Serve the stuffed chili pickle with main dishes.

TIPS
In the absence of sun, use a warm place within the home and/or use warmed up oil instead.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Appetizer
Taste: 
Spicy
Storage: 
Preserving
Restriction: 
Vegetarian
Ingredient: 
Chili
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
20
Subtitle: 
Stuffed Chilli Pickle

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