Stuffed Red pepper pickle Red Pepper pickle is very famous in Rajasthan and in North Indian house-holds. It’s commonly used as accompaniment to the main dish. It is prepared by slitting the pepper lengthwise and stuff it with mixture of aromatic masalas/spices. Merged in mustard oil, it develops more flavor. It gets ready in 4-6 days and can be relished with any meal. Just add this pickle to your meal and feel the sour and spicy taste in your journey of gastronomical pleasure.
1.Wash all the Pepper in running water and let them dry or wipe them with paper towel.Leave them for 2- 3 hrs or preferably overnight.
2.Slit all pepper from one side while other side should be intact. Don't remove the green stalk.
3.Grind Fennel, Carom seed, Fenugreek and Mustard seed in grinder and grind them coarsely.
4.Add all spices(Salt, Turmeric, Asafetida) in the ground mixture and mix well. Add oil in the mixture( Use 2 Tbsp oil to moist the dry spices a little bit).
5.Fill the spices mixture in the slited pepper.
6.Place them in clean and dry sterilized glass jar.
7.After 2 days add mustard oil in the pickle(Heat oil in pan on slow heat for 5 minutes. Let it cool down completely and then add it to the pickle. Pickle must be merged in the oil. In around 5-7 days pickle is ready to eat and longer it sits it develops more flavors. Relish it with Roti, Naan or Paratha.