Prep Time: 15 Min
– Green Chilli – 500 gm – Fennel seeds – 5 tbsp – Fenugreek Seed – 2 tbsp – Cumin seeds – 1 tbsp – Carom Seed – 1 tbsp – Mustard – 4 tbsp – Black Pepper – 1 tsp – Asafoetida – 1/2 tsp – Kashmiri Red Chili Powder – 2 tsp – Black Salt – 1 tbsp – Turmeric Powder – 1 tbsp – Salt – 3 tbsp – Aamchoor Powder – 1 tsp – Nigella Seeds – 1 tbsp – Mustard Oil – 1 cup – Asafoetida – 1/2 tsp – Vinegar – 3 tbsp
Cook Time: 15 Min
To make the perfect stuffed green chili pickle, take 500 grams of thick green chilies, wash them well, and dry them for 1 hour in sunlight.
After an hour, wipe all chilies with the help of a cloth. Next step: one by one, cut all the chilies like in the following image.
Next step: place a pan on low flame, add 5 tbsp of fennel seeds, 2 tbsp of fenugreek seeds, 1 tbsp of cumin seeds, 1 tbsp of carom seeds, 4 tbsp of mustard seeds, and 1 tsp of peppercorn, and roast for a minute.
After a minute, turn off the flame and let all the ingredients cool down. Next step: take a grinding jar and add all the roasted ingredients, 1/2 tsp of asafoetida, 2 tsp of Kashmiri red chili powder, 1 tsp of turmeric powder, 3 tbsp of salt, and 1 tsp of dry mango powder.
Next step: grind on the pulse, make a coarse powder, and transfer the powder into a bowl. Next step: add one teaspoon of Nigella seeds and mix well.
Next step: add 1 cup of mustard oil to the pan and heat well on medium flame. After the oil is hot, turn off the flame and let it cool.
Next step: add 1/2 tsp of asafoetida and mix well. Next step: add two tablespoons of hot mustard oil and three tablespoons of white vinegar to the prepared masala and mix well.
Next step: take a glass jar, wash it, and wipe it with the help of a cloth. Next step: take a burned coal, sprinkle asafoetida on it, and place the glass jar on top of it.
After a minute, fill the prepared pickle and hot oil into the jar and let it rest for a few days. Now your perfect stuffed green chili pickle is completely ready, and you can enjoy it.