Red chilli, as the name suggests, sounds really chilli. But do you know, for real, they are not as spicy as they look and sound. The moti lal mirch available in market is widely used to make pickles and is not that spicy. This recipe is very easy and will take about 20 to 25 minutes for preparation. The only time taking part is keeping the pickle jar in the sun. It takes about 5 to 7 days for the pickle to mature as the pickle gets slow cooked due to the heat from the sunlight. They go well with stuffed parathas or plain parathas, puris and breads too. Let’s see how we make it.
20 minutes
20 minutes
5-7 Days
Step 1: Rinse and wipe dry the red chilies very well. There should be absolutely no trace of moisture in them. You can keep them under fan for some time to dry. Then with a knife make a slit on each red chilli. Ensure that you slit the chilli only one side and keep it whole.
Step 2:In a grinder, grind the mustard seeds, methi seeds and fennel seeds to a semi-fine powder. Dom’t make the powder too fine. Now add the other spices to this mixture and mix well. Add 2 TBSP of mustrard oil to this powder mix to make binding easy.
Step 3: Now take one chilli at a time and stuff it properly with the spice powder prepared above.
Step 4: Take a clean, dry jar and transfer the chillis to the jar. Add 1 cup mustard oil and mix well.
Step 5: Keep the pickle out in sun for around 5-7 days. This will help in ripening of the chillies. Keep the chillis in sun till you feel these have softened enough to be torn with hands.
Step 6: Serve with hot paranthas.
