Chili pickle Recipe

Chili pickle Recipe


Green aachari mirch (green thick chillies) 250 grams.
Sarson tel (mustard oil) 10 ml.
Sauf (fennel seeds) 5 tablespoon
Ajwain (carom seeds ) 3 tablespoon
kala zeera or mangreela (nigella seeds ) 3 tablespoon
Rai (dry mustard seeds) - 5 tablespoon
Red chillies - 2-3 pieces
Khatai - 5 tablespoon
Salt - 2 tablespoon
Hing (asafoetida) - 1/2 tablespoon


1. First pluck the heads and wash the chilies thoroughly. Use a muslin cloth and wipe the chilies.
2. Make a cut on one side of each chili to fill the filling.
3. Heat a tawa and put all the masala. Roast the masala on light heat for about 2 mintues and then grind them into powder. Mix the masala along with salt and khatai and fill the masala in each chili.
4. Put all the chilies in a glass jar and pour mustard oil. Shake well and keep the aachar in sunlight for at least 5 days.