India Food Network
May 09, 2018
Wash and dry the big red chilli under the sun for 2-3 hours.
Chop off the stem, then slit them in between, be careful of not splitting them.
Take out their inside flesh and seeds and collect in a big bow.
In a plate, add fennel seeds, Methidana powder, haldi powder, mustard powder, amchoor, black salt, and mustard oil.
Mix well with your hands.
Now stuff this mixture inside the red chilli.
Put these stuffed red chilli in a sterilised airtight container and let it stand under the sun for 3-4 days.
Your stuffed red chili pickle is ready.