Banarasi Red Chilli Pickle Recipe
How to make Banarasi Red Chilli Pickle
Red chillies stuffed with dry roasted spices, lemon juice and mustard oil. This Banarasi-style red chilli pickle is spicy, fiery and makes for the perfect accompaniment for your Indian meals.
- Total Cook Time 40 mins
- Prep Time 10 mins
- Cook Time 30 mins
- Recipe Servings4
Ingredients of Banarasi Red Chilli Pickle
- 15 Large red chiillies
- 2 tbsp Mustard seeds
- 3 tbsp Fennel seeds
- 2 tbsp Fenugreek seeds
- 2 tbsp Cumin seeds
- 7-8 Black peppercorns
- 1/4 tsp Asafetida
- 1/2 tbsp Turmeric powder
- 3 tbsp Mango powder
- to taste Salt
- 1 cup Mustard oil
- Juice of 2 lemons
How to Make Banarasi Red Chilli PickleHideShow Media
Wash the red chillies, let them dry, remove their stems and deseed them.
Make slits in the middle of the chillies with a knife.
Dry roast all the whole spices and let them cool down. Grind into a coarse powder.
Add salt, spice powders, lemon juice and around 4 tbsp of heated and cooled mustard oil. Mix well.
Stuff the masala powder in the chillies and store in a glass jar. Pour rest of the mustard oil.
Keep in sunlight for 5-6 days to mature.