Thursday, October 27, 2011

Big Green Chillis Stuffed & Pickled - Indian Style

Wow - Stuffed Green Chilli Pickle....... !!!!!!, I'm craving for more and more of it right now. Its an amazing concoction of spices and perhaps an old method being carried forward by all generations from ages. India is famous for its varied spices& now it feels great to see Indian spices rocking in the kitchens across the world. 

This is festive season back home in India and this year my mom-in-law is visiting us from India  for festivals. As moms are synonymous with loads of fun and food, we are surely getting our due of her delicacies from couple of weeks (really used to miss this over here in the US). Today I'm gonna share this recipe of green chilli pickle, made in typical indian style by her.

Featured at Foodbuzz Top 9 on 10/29/2011
Wanna Play with Fire ???

Ingredients: -

Big Green chillies & Jalepeno's – 10 to 12 ( For the stuffing:
Mustard powder - 5 tsp
Jeera/Cumin powder - 2 tsp
Methi/fenugreek powder - 1 tsp
Turmeric powder - 3 tsp
Amchoor/Dry mango powder -1 tsp
Salt - 5 Tsp (adjust the salt to taste)

Mustard Oil - 1 Cup
Red chilli pepper - 1-2 Tsp

Asafoetida/Hing - 1/2 Tsp
Black Onion seeds/Kalaunji - 1/2 Tsp
Saunf/Fennel seeds - 2 Tsp lightly crushed

Method: -
Wash and wipe the chillies of any extra moisture. 
Lay the chillis on paper tower for 2-3 hrs to dry naturally.
Combine all the above spices & gently crush in mortar/pastel, one by one.
In a karahi/wok pan heat mustard oil.
Add onion seeds to oil till they splatter.
Let the oil cool.
Now gradually add (3-4 spoons) of cooled oil to spice mix. 
Mix the spices & oil well. (it should form a pasty wet stuffing which we will fill into chillis).
At this stage I suggest that you use gloves to make sure your hands don't have a burning sensation after the stuffing process.
Now start stuffing chillis with the spice paste, generously filling each piece.
Once done slowly transfer each stuffed chilli into a dry glass jar. (make sure you wipe off all moisture & air dry).
Now top up your chillis in the glass jar with remaining oil.
You might feel that the oil is excess, it is required to ensure that the pickle doesn't attract mold.
Tightly close the lid & preferably keep exposed to sunlight for 2-3 weeks.
Make sure you shake the Jar daily.
The pickle would be ready in 2-3 weeks, this is evident when chillis are softened & the juices in the bottle have blended well.

This Pickle is a great accompaniment for any kind of food - specially Paranthas, Chapati, Nan & Rice !!!!

The flavor is great & compliments all kind of curries really well.

Believe me, this is for the brave (if you want to reduce the kick, make sure you de-seed the chillis before stuffing them)

My all time favorite & you'd love it.

Thanks mom, this recipe was rocking just like You.... !
We are enjoying it with almost everything we eat and are making another lot pretty soon.
Hope you guys give it a shot & like it too.

Happy Halloween All, Enjoy and have loads of fun ..................!!!!!!!!!!!!!!!!!!

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