Red Chilli stuffed pickle


In Western Uttar Pradesh, red chilies became popular due to the region's suitable climate for their cultivation and the demand for spices in local cooking. The fertile soil of areas like Meerut, Saharanpur, and Muzaffarnagar supports chili farming, and these chilies are often used in traditional recipes, including pickles.
Here’s a special recipe for Uttar Pradesh-style Red Chili Pickle, a tangy and spicy condiment that reflects the region’s culinary heritage:



Red Chilli Stuffed Pickle (Lal Bharua Mirch)


Ingredients:

Fresh red chilies (medium or hot): 500 grams

Mustard seeds (rai): 3 tablespoons

Fennel seeds (saunf): 2 tablespoons

Fenugreek seeds (methi dana): 1 tablespoon

Nigella seeds (kalonji): 1 tablespoon

Turmeric powder (haldi): 1 tablespoon

Asafoetida (hing): 1/2 teaspoon

Salt: 3 tablespoons (adjust to taste)

Mustard oil: 1 cup

Lemon juice: 1/2 cup

Vinegar: 2 tablespoons (optional, for extra preservation)

Instructions:


1. Prepare the Red Chilies


Wash the red chilies thoroughly and pat them dry with a clean cloth. Ensure there is no moisture to avoid spoilage.
Remove the stems and slit the chilies lengthwise, keeping them intact at the base. You can also chop them into pieces if preferred.

2. Prepare the Spice Mix


Dry roast mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds on low heat until fragrant.

Cool the roasted spices and grind them coarsely using a blender or mortar and pestle.


3. Mix the Spices

In a large bowl, combine the ground spices with turmeric powder, asafoetida, and salt.

Add the lemon juice to this spice mix and stir to form a thick paste.


4. Stuff the Chilies


Take the slit chilies and stuff them with the prepared spice mixture. If you chopped the chilies, mix them directly with the spice paste.


5. Prepare the Mustard Oil


Heat the mustard oil until it starts to smoke, then let it cool slightly. This reduces its pungency and enhances the pickle's flavor.


6. Combine and Store


Pour the cooled mustard oil over the stuffed chilies and mix gently, ensuring all chilies are coated in oil.

Transfer the mixture to a clean, dry, airtight glass jar. Press the chilies down so they are submerged in oil. Add vinegar for extra preservation if desired.


7. Fermentation


Keep the jar in a sunny spot for 7-10 days to allow the pickle to mature. Shake the jar daily to mix the contents and ensure even fermentation.

Use fresh, plump red chilies for the best results.
Ensure the jar and utensils are completely dry to avoid spoilage.
After fermentation, store the pickle in a cool, dry place or refrigerate it for longer shelf life.
Enjoy this vibrant and flavorful red chili pickle with parathas, khichdi, or as a side to your meals!

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