Banarasi red chili pickle is very popular in north India. This is easy and spicy stuffed pickle. It is popular for its hot and spicy test. This pickle is an ideal test enhancer and can serve it with chapati, paratha, rice dal. This can be use with some Indian snacks also.
For 5 kg pickle, below are the ingredients
- Coriander seeds 100 gm.
- Fennel seeds 150 gm
- Cumin seeds 150 gm
- Carom seeds 150 gm
- Fenugreek seeds 150 gm
- Nigella seeds 150 gm
- Mustard seeds 600 gm
- Dry mango powder 600 gm
- Salt 600 gm
- Asafetida 25 gm
- Black peppercorns 25 gm
- Fresh Red chili 3 kg
Steps
Step 1. Wash all the chilies properly and dry it in sun light for 2 days. It will remove the moisture of chilies and chili will be soft and ready to proceed for the next step.
Step 2. Pluck the chili crowns and remove the seeds from the chili. Careful while removing the seeds from chili and put it again in sun light for 3-4 hours.
Step 3. Dry roast all the whole spices one by one (except carom seeds, mustard seeds and Nigella seeds) till the moisture is gone.
Step 4. Crush all the whole spices one by one and collect it in a bowl. Crushed spices should be in coarsely pounded form.
Step 5. Put the Carom seeds, Nigella seeds, dry mango powder, salt Asafetida and 500 ml mustard oil in the bowl and mix it well. Now filling is ready.
Step 6. Take a chili and put the prepared filling in the chili. Filling should be tight in the chili, you may use spoon’s handle to push spices deeper in the chili.
Step 7. Fill all the chili as step 6 and take 500 ml mustard oil in a bowl.
Step 8. Dip a chili in the oil and put it in a container to store the pickle.
Step 9. Put all the chili using step 8 and place the container in the sun light for at least 10 days.
Step 10. After 10 days pickle is ready to serve with meal.
Life of this pickle is 3 to 4 years. With the time, this pickle becomes even more delicious.