9 May 2014

Stuffed Green Chili Pickle

Continuing from recipe for Stuffed Red Chili Pickle here's the recipe for the green variation. The ingredients required are much less compared to its red sibling but the method is more or less the same.

                                                 STUFFED GREEN CHILI PICKLE

Ingredients :

Green Chilies - 1 KG
Fennel Seeds(Saunf) - 100 gms (Slightly dry roasted and ground)
Dry Mango Powder (Amchoor) - 100 gms
Turmeric powder (Haldi) - 25 gms
Mustard Powder - 100 gms (Dry roast but do not let it splutter, dry grind)
Salt - 75 gms
Oil - 2 cups

1. Wash and pat dry the chilies. Spread out on a platter and let dry. If possible, leave them in the sun for about 15-20 minutes
NOTE : Always wear disposable gloves when handling chilies and spices.

2. Remove the stems and slit the chilies. De-seed them. If the chilies are quite long and/or narrow, cut them in half to make stuffing easier

3. Heat the oil to smoking point and let cool to room temperature.

4. Mix together the dry spices in a bowl and add a couple spoonfuls of oil, just enough to moisten the spices and hold them together for stuffing.

5. Fill this mixture carefully into the chilies. Arrange them neatly in a large urn or glass/ceramic jar. Pour the cooled oil enough to submerge the chilies. Stir once daily and leave in the sun if possible to prevent moisture.
After about a week, store in the refrigerator. Good for consumption after about 10 days, when the chilies become softer and have absorbed the oil and spices well.

These are some typical Ceramic jars used in India to store pickles.....


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