I particularly love one stall at the farmers' market the most. This farmer has many Asian veggies. I get bitter melons (not gourds!), water spinach, Thai eggplants, lemon grass. I am always eager to explore the bounty of this stall. When I saw these green thingies, I had no idea what they were. "Flower chili peppers!", the farmer said. I had never heard or seen these before. So I bought them immediately. I wanted to know their heat level. "Moderately spicy!", the farmer replied.While coming home, I kept thinking what can be made with these? The simple answer came to my mind was chutney, but I also wanted to preserve their beautiful flower like shape. So I thought of making a pickle - stuffed chili pickle. I almost knew the recipe but I tweaked a few ingredients.
Stuffed Chili Pickle
Ingredients
Ingredients
Flower chili peppers 20-22
1 tbsp methi kuriya/crushed fenugreek seeds
1 tbsp rai kuriya/crushed mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
1/2 tbsp fennel seeds, crushed
1/8 tsp allspice powder
1 tbsp salt
1/4 cup lemon juice
1/4 cup mustard oil
Method
1. Rinse the chilies and let them dry completely.
2. Slit the chilies to stuff the masala still leaving them whole.
3. Mix all the spices and salt together.
4. Carefully, stuff the spices inside the chilies.
5. Carefully place all the stuffed chilies in a clean and dry airtight, glass container.
6. Add freshly squeezed lemon juice and oil.
7. Cover with the lid tightly. Shake the bottle vigorously.
8. Keep in a sunny window for 2-3 days, shaking in between. Make sure that the lid is tightly secured.
9. The pickle is ready to be used after 3 days. Refrigerate after opening.
Note -
1. If you are not used to handling spicy chilies, wear hand gloves.
2. Remove seeds and veins of chilies if you can't tolerate any heat.
3. Wash your hands several times with soap after handling the chilies. :-)
11 comments:
Hi there,your blog just made me hungry :D I`m astounded by the variety of dishes here.Truly,a taste of India! :)
I love pickles, and this one looks amazing. I have never had chili peppers, and the filling is simply awesome.
Wow, this pickle looks hard to resist..And these are one of the most beautiful chillies both in shape and colour..
Delicious and spicy.First time seeing a stuffed pickle.Was it too spicy?Will try
I love pickles and yours has made my mouth water!!
Hi, your stuffed chilli peppers pickle are mouth watering. The chilies look beautiful for pickles.
Wonderful shape! Flower chili! Hooottt..loved the recipe you used these beauties for! They sure look splendid!
I love all kinds of pickle. This sounds super spicy and delicious. Btw, how long will this stay good?
My aaji used to make this pickle from the regular chilies back in India. One of my favorites.
I liked all the pics. that chili is looking sooo cute type :). this I will try for sure. added to my favourites. nice one
Wow! Just a few weeks ago I bought some of these same chiles, and I also thought these were so pretty and thought of making stuffed pickles!....but then I opened the stem side and thought: this is too small to deal with. Your idea of opening the other end is great! I'll remember that next year. :-)
I ended up chopping mine for a mixed pickle. :-(
Post a Comment