Jhatpat Achari Mirch (Stuffed Chilli Pickle)
Ingredients for stuffing
- Large red chilies 8-10 or medium sized red/green chilies 12-13
- Coriander seeds 3 tablespoons
- Cumin Seeds 2 teaspoons
- Black peppercorns 15-20
- Dried Red Chilies 2 (or more as per your liking)
- Garlic cloves 10
- Onion finely chopped 1 medium sized
- Tamarind Pulp 3 tablespoons
- Salt as per taste
Ingredients for Cooking
- Oil 3 tablespoons
- Cumin seeds 1/2 teaspoon
- Mustard seeds (Rai) 1/2 teaspoon
- Fennel Seeds (Saunf) 1/2 teaspoon
- Nigella Seeds (Kalonji) 1/2 teaspoon
- Fenugreek Seeds (Methi dana) 1/4 teaspoon
Preparation
- To begin with, wash the red chilies and pat dry.
- I used red chilies which are very big in size and super hot. You can use regular green chili if you don’t have red chilies.
- Slit the chilies length wise without removing the stems. De-seed the chilies and set aside.
- Then, dry roast the dried red chilies, coriander seeds, cumin seeds and black peppercorns until you can smell the aroma of these spices.
- Add the dry roasted spices and garlic cloves in a blender and blend it to coarse powder. It will be a little moist due to garlic.
- Take out the mixture in a bowl, chop the onion finely and add to the mixture.
- Add tamarind pulp to the ground masala. Add salt, mix well.
- Take one slit chilli and carefully stuff it with the prepared masala
- Similarly, stuff all the slit chillies and set aside.
- Now, heat oil in a pan. Reduce the heat low and add mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and fennel seeds, fry for few seconds until aromatic.
- Increase the heat to high, add the stuffed chillies in the pan and gently toss. Cover and cook for 2-3 minutes or until they are just tender. Do not overcook or they may get soggy.
- Achari Mirch is ready to serve.
Jhatpat Achari Mirch (Stuffed Chilli Pickle)
Ingredients
Ingredients for stuffing
- Large red chilies 8-10 or medium sized red/green chilies 12-13
- Coriander seeds 3 tablespoons
- Cumin Seeds 2 teaspoons
- Black peppercorns 15-20
- Dried Red Chilies 2 (or more as per your liking)
- Garlic cloves 10
- Onion finely chopped 1 medium sized
- Tamarind Pulp 3 tablespoons
- Salt as per taste
Ingredients for Cooking
- Oil 3 tablespoons
- Cumin seeds 1/2 teaspoon
- Mustard seeds (Rai) 1/2 teaspoon
- Fennel Seeds (Saunf) 1/2 teaspoon
- Nigella Seeds (Kalonji) 1/2 teaspoon
- Fenugreek Seeds (Methi dana) 1/4 teaspoon
Instructions
- To begin with, wash the red chilies and pat dry.
- I used red chilies which are very big in size and super hot. You can use regular green chili if you don’t have red chilies.
- Slit the chilies length wise without removing the stems. De-seed the chilies and set aside.
- Then, dry roast the dried red chilies, coriander seeds, cumin seeds and black peppercorns until you can smell the aroma of these spices.
- Add the dry roasted spices and garlic cloves in a blender and blend it to coarse powder. It will be a little moist due to garlic.
- Take out the mixture in a bowl, chop the onion finely and add to the mixture.
- Add tamarind pulp to the ground masala. Add salt, mix well.
- Take one slit chilli and carefully stuff it with the prepared masala
- Similarly, stuff all the slit chillies and set aside.
- Now, heat oil in a pan. Reduce the heat low and add mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and fennel seeds, fry for few seconds until aromatic.
- Increase the heat to high, add the stuffed chillies in the pan and gently toss. Cover and cook for 2-3 minutes or until they are just tender. Do not overcook or they may get soggy.
- Achari Mirch is ready to serve.