Discover the authentic flavors of Uttar Pradesh with this traditional Banarasi-style stuffed red chilli pickle recipe. This spicy and aromatic condiment is made by filling large red chillies with a tangy masala blend of dry-roasted spices, lemon juice, and mustard oil, delivering a punch of flavor that perfectly complements Indian meals.
To prepare this zesty pickle, begin by thoroughly washing 15 large red chillies, drying them completely, and removing their stems and seeds. Create a slit along the center of each chilli to make space for the stuffing. In a pan, dry roast 2 tablespoons of mustard seeds, 3 tablespoons of fennel seeds, 2 tablespoons each of fenugreek and cumin seeds, and 7 to 8 black peppercorns. Allow the spices to cool before grinding them into a coarse powder.
Next, mix in ¼ teaspoon of asafetida, ½ tablespoon of turmeric powder, 3 tablespoons of mango powder, salt to taste, the juice of two lemons, and around 4 tablespoons of mustard oil that has been heated and cooled. This spice blend should be well mixed to form the flavorful stuffing.
Carefully stuff the masala mixture into each chilli and place them in a sterilized glass jar. Pour the remaining mustard oil (approximately 1 cup) over the stuffed chillies to ensure they are well-covered. Seal the jar and place it in direct sunlight for 5 to 6 days to allow the pickle to ferment and mature, enhancing its bold and tangy flavor.
This Banarasi red chilli pickle not only adds a fiery touch to your thalis and parathas but also captures the essence of traditional North Indian pickling methods, making it a must-try homemade recipe for spice lovers.
