Maa always believed sincerity towards any work will help you achieve goals and that fits perfectly when I try replicate her recipe for stuffed red chilli pickle . Childhood summers were really busy as we weren’t allowed to play in the sun to avoid usual summer health issues. Either we would rise up early and evenings to finish our quota of outdoor games. Afternoons were strictly to be indoors and help maa in making pickles and papads and other summer delights that would be stored safely until the next season . A huge lot for gifting neighbors and friends. Understanding the combination of spices are key to make any good pickle. Honestly there are no measurements for spices since It’s all about remembering each spice and how it defines the final taste. The taste which I have grow up enjoying each note of pickle symphony. Trying to write it down for my blog is like sharing my childhood memories with my readers
500 gms Fresh red whole chillies
500-600 ml Mustard oil
Half cup black mustard
Half cup yellow mustard
2 tablespoon fenugreek seeds
Half cup saunf/ fennel seeds
4 tablespoon nigela seeds
1 tablespoon carom seeds
1 tablespoon tumeric powder
2 tablespoon red chilli powder
1 teaspoon Hing/ asafetida
2 tablespoon aamchur powder
2-3 tablespoon salt
Wash and dry the chillies under the fan. Make sure you finish the whole process same day.
Slice off the stalk and carefully remove the seeds and nerves inside the chillies making them hollow to fill in the masala. Don’t throw away the seeds. Separate them from veins and allow them to dry up under the fan.
Carefully pour in little mustard oil in each chilli enough to coat the inside. Allow it to rest until u prepare the masala.
In a clean and dry grinder blend all the spices in sandy texture (not coarse/fine) keeping aside tablespoon of carom and fennel seeds.
Mix mustard oil making a lighty wet sandy mix spice. My suggestion would be to taste the masala to adjust whatever one prefers to add more. Add the whole carom and fennel seeds to the masala mix. Basically this helps to add character to the pickle. Mix in the chilli seeds. Let it rest for a while.
Carefully stuff the masala inside each hollow chilli. You can use a chopstick to make sure that masala reaches to the tips. Pour in little more oil and bottle it. Cover with a fine cotton cloth and let it soak the sun for couple of days before it’s ready to eat.
I personally prefer aamchur powder enough to add the sour hint since the mustard combination will gradually lead to a more pungent tang as the pickle ages. Mixing in raw mustard oil according to me add a deeper flavor.