Wednesday, 1 March 2017


Prep Time : 60 mins
Total Time  : 60 mins
Serve : 12 - 15

Red chilly/lal mirch   -  1 kg
Dry mango powder  -  150 gms
Methi seeds/fenugreek seeds  -  10 gms
Sauf/fennel seeds  - 10 gms
Black mustard seeds/rai  -  100 gms
Hing / asafoetida  -  5 gms
Lemon juice  -  1 cup
Coriander seeds  -  50 gms
Onion seeds  -  5 gms
Red chilly powder  -  50 gms
Turmeric powder  -  10 gms
Black salt  -  50 gms
White salt  -  50 gms
Jaggery/gur  - 25 gms
Mustard oil  -  500 gms

First wash the red chilly well and let them get dry.
Keep in the sun light  for about 4 - 5 hours.
Hollow out the innards of the chilly,includes all the seeds.
Cut the red chilly into pieces.
Dry roast the sauf/fennel seeds,methi seeds,coriander seeds,black mustard seeds/rai and asafoetida on low flame.
Once cooled,grind all roasted spices and make a fine powder.
Take a large bowl add all the roasted spices,red chilly powder,turmeric powder,dried mango powder/amchur,black salt,saltand onion seeds and mix well.
Heat mustard oil in a pan.
Once cooled,add 5 - 6 tbsp mustard oil in the roasted spices and mix well nicely.
Add the chopped red chilly/lal mirch in all the spices and mix well.
Place the red chilly pickle in a bottle.
Pour the mustard oil in the bottle.
Close the lid and keep the bottle under the sunlight for 6 - 7 days.
Serve with rice