Stuffed Red Chilli Pickle

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Red Stuffed Chilli pickle - Pickles are an addition that one can find on every Indian's lunch plate.
Pickles are of utmost importance not only due to its health benefits & taste addition but also they remind us of our family's tradition. This red stuffed chilli pickle is mainly prepared in the northern parts of India.
Ingredients
- 20 fresh red chilli
- 1/2 cup black mustard seeds
- 1/2 cup cumin seeds
- 10 dried red chilli
- 2 spoon black pepper
- 2 spoon coriander seeds
- 2 spoon fenugreek seeds
- 1 spoon asafoetida
- 2 spoon fennel seeds
- 1 spoon turmeric powder
- 2 spoon onion seeds
- 1 spoon carom seeds
- 2 spoon black salt
- 2 spoon common salt
- 1 spoon dry mango powder
- 4 lemons
- 250ml mustard seeds oil

Method

1. Rinse the fresh red chilis thoroughly with water, pat them dry with a clean cloth, and then allow them to dry naturally on a plate for some time. Make sure there is no moisture left on the red chili before you start making pickles. 

2. After cutting off the red chilli's crown, make a long, vertical cut on it. Ensure that the red chilli is not divided into two halves, but is kept whole. Scrape each red chili and remove the seeds and pulp inside using the knife itself.

3. Keep the red chillies aside. 

Masala preparation for pickle. 

1. Dry roast black mustard seeds. Once the seeds start to splutter, transfer them to a plate.

2. Next, dry roast cumin seeds, dried red chilli, black pepper, coriander seeds, fenugreek seeds, and fennel seeds together for about 4-5 minutes on medium flame. Make sure the ingredients don't change the colour. Transfer all the ingredients to the same plate in which you have kept the roasted mustard seeds. Allow it to cool down completely. 
 
3. Once the roasted ingredients cool down completely, transfer the ingredients into a mixer jar and grind them coarsely. 

4. Transfer the ground mixture into a large mixing bowl. 

5. After that, dry roast the onion and cumin seeds and add them into the ground mixture. Add asafoetida, turmeric powder, dry mango powder, black salt, and common salt. Mix everything thoroughly. 

6. Add lemon juice and 4-5 spoons of mustard oil and give everything a good mix. Pickle masala is now ready for use.
Making pickle

1. Take the moistened masala powder and stuff it into each red chilli, and place the stuffed red chillies into a clean glass jar one by one.

2. Add the remaining leftover masala powder to the jar.

3. Take a pan, add 250 ml of mustard oil, and heat it. Once the oil is hot, pour the hot oil carefully into the glass jar and shake the jar so that the oil coats all the red chilies.
 
4. Cover the mouth of the glass jar with a white cotton cloth, secure it with a rubber band, and place the jar in the sun for 4-5 days.
 
Serve this pickle with hot dal rice and enjoy it with your friends and family.

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