Stuffed Red Chilli Lemon Pickle


  • 250 gm big red chillies
  • 1 cup mustard oil
  • 2 lemon
  • 3 tbsp salt or to taste
  • 4 tbsp black mustard seeds
  • 2 tbsp fennel seeds
  • 2 tbsp fenugreek seeds
  • 2 tbsp cumin seeds
  • 1 tbsp black peppercorns
  • 1 tbsp carom seeds
  • 1 tbsp black salt
  • 1 tbsp turmeric powder
  • 2 pinches asafoetida powder

Method –

  1. Wash the chillies thoroughly
  2. Dry the chillies in bright sunlight for 2-3 hours. Ensure that no moisture remains
  3. Heat a pan and roast the whole spices for about 2 minutes
  4. Turn off the flame and let it cool
  5. In the meantime, heat up the oil well and let it cool
  6. As the whole spices cool down, coarsely grind the whole spices except for mustard seeds
  7. Coarsely grind the mustard seeds and mix it with the other spices
  8. Mix salt too
  9. Add black salt, turmeric powder, asafoetida powder, lemon juice to the ground spices
  10. Add 2 tbsp oil to this mixture and mix well
  11. Remove stalk from the chillies
  12. Slit the chillies from the centre vertically and remove the seeds and pulp carefully
  13. Add the seeds to the masala mixture
  14. Now fill the chillies with the spice mixture
  15. Put all the chillies in a sterilised glass container with lid
  16. Put the leftover spice over the chillies and pour oil into the bottle
  17. Close the lid tightly and keep it bright sunlight for about a week till the chillies turn soft

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