Whole Red Chili Pepper Pickle
This whole red chili pepper pickle is a great accompaniment to parathas, rotis, and dal rice. The pickle preserves well unrefrigerated for over a year if made the right way. I store all my pickles in a cool dark cabinet.
The key to making any pickle and preserving it for a good length of time unrefrigerated is clean utensils. Make absolutely sure that everything is clean and dry. There should be no trace of water on the jars or spoons or anything that touches the pickle. Each time you serve the pickle, be sure to only use a clean and dry spoon. All ingredients need to be dry with no trace of water.
I like to dry roast all the ingredients to make sure there is absolutely no moisture in them. I also like to use unrefined oils such as sesame, peanut or mustard oils in all my cooking. This is especially important in pickles since oil is a very important ingredient in this and most Indian pickles.
The peppers are mild, however, you don’t want to handle the peppers and then touch your eyes or nose or any sensitive area. Make sure you wash your hands clean after touching the peppers. Wear gloves if you are sensitive but still would like to try this whole red chili pepper pickle. Use caution!!
Also, make sure to check your weather forecast before making the pickle. You need a good 3 days of bright sunlight, otherwise there is a chance that the pickle will go bad.
Whole red chili pickle
- Air tight jar
- 15 whole red chili peppers seeds and pith removed
- 1/4 cup mustard seeds
- 1/2 cup fennel seeds
- 1 tbsp fenugreek seeds (methi)
- 1 tbsp turmeric powder
- 6 tbsp amchur powder
- 1/4 cup salt adjust to taste
- 1.5 cups unrefined oil mustard, peanut or sesame
- 1/4 tsp asafoetida or hing
- Wash red peppers with water and let them dry naturally for a few hours. Make sure there is no trace of water on them when you start the preparation.
- Make a slit in the peppers, remove seeds and pith using the back of a spoon. Set them aside.
- Dry roast mustard seeds, fennel seeds, fenugreek seeds, turmeric powder, and amchur powder separately. Make sure not to burn the ingredients.
- Heat the oil in a small saucepan and set aside to cool.
- Once the roasted whole ingredients cool, grind them to a coarse powder.
- Stir in the roasted powders in the ground spices, add salt and asafetida. Mix in about 3 tablespoons of oil.
- Stuff the peppers with the above mix and pack them in an airtight jar. Pour any remaining masala on top and cover them with completely cooled oil.
- Cover the jar and place it in sunlight for 3-4 days to slow cook in the sun's heat. Don't leave the jar out in the cold after sunset.
Click here for the recipe of another wonderful pickle, the lemon pickle.