The identity of Indian food lies in its spicy taste, and when it comes to pickles, the stuffed red chili pickle makes every meal special. It not only enhances the taste of the food but its aroma and spicy flavour create magic with every dish.

In the times of our grandmothers, making pickles was not just a matter of taste, but it was a tradition that was a combination of love, care, and the right technique. Due to the presence of preservatives and adulteration in market pickles, homemade pickles are the best option now. The special thing is that the pickle made with this traditional recipe (Dadi Nani ka Achar) does not spoil for years and its taste increases even more with time.

If you also want to make pure, spicy, and long-lasting stuffed red chili pickle at home, then you can try this easy and quick recipe (Stuffed Red Chilli Pickle Recipe)

Ingredients for making stuffed red chili pickle

Red chili (thick and long) – 500 grams
Mustard oil – 1 cup
Fennel (thick and ground) – 4 tablespoons
Fenugreek seeds – 2 tablespoons
Nigella seeds – 1 tablespoon
Turmeric powder – 1 tablespoon
Red chilli powder – 1 tablespoon
Asafoetida – ½ teaspoon
Salt – according to taste
Mango powder – 2 tablespoons
Jaggery (grated) – 2 tablespoons (if you want a sweet taste)
Lemon juice – 2 tablespoons

Method of making stuffed red chili pickle

First of all, wash the red chili thoroughly and dry it with a cloth.
Now cut their stalk and make a long incision in the middle with a knife, but keep in mind that the chili is not cut into two pieces.

Dry the chillies in the sun for 2-3 hours, so that the remaining moisture in them comes out.

Lightly warm mustard oil in a pan and let it cool.

Now add fennel, fenugreek seeds, nigella seeds, turmeric, red chili powder, asafoetida, salt, and dry mango powder in a bowl.

If you like mild sweetness in a pickle, then grate jaggery and mix it in it.

Now add 2 tablespoons lemon juice and 2-3 teaspoons mustard oil to this masala and mix well, so that it becomes wet and becomes suitable for filling in the chilli.

Now fill the prepared masala well inside each red chilli and press it lightly, so that the masala does not fall out.

Stuff all the chilies and keep them in a dry and clean glass jar.

Now heat the remaining mustard oil and let it cool.

When the oil cools down, pour it over the chilies so that all the chilies remain immersed in the oil.

Close the lid of the jar tightly and keep it in the sun for 2-3 days so that the pickle gets mixed well and gets cooked.

Special Tips

Touch the pickle with clean and dry hands only, otherwise it can get spoiled quickly due to moisture.

Always store pickles in a glass or ceramic jar, its taste can get spoiled in a plastic container.

If the oil seems less, then pour more mustard oil on top so that the pickle always remains immersed in oil.

You can easily store this pickle for 6-12 months.

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