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Cascab
Cascab

STUFFED CHILLI / CHILLI PICKLE RECIPE


STUFFED CHILLI / CHILLI PICKLE MASALA ( भरवा मिर्च अचार मसाला )

Blend of Spices for Stuffed Chilli Pickle.


Ingredients :


Cumin, Fennel, Black Paper, Fenugreek, Asafoetida, Nigella, Mustard Daal, Turmeric, Salt, Dry, Black Salt, AsiticAsid.


A Perfect Bland mix of total-12 ingredients use this cascab Stuffed Chilli / Chilli Pickle Masala


Recipe :


First of all wash mango/lemon/chilli properly. Make it dry. Cut them into pieces and remove the moisture if any inside it.

For 1kg mango pickle, mix 270gm of Cascab Mango Pickle Masala with it. Heat 200ml of mustard oil and then cool it. Finally mix all the ingredients together. If the pickle is not properly dipped into oil, you can add more oil as per requirement.

For 1kg lemon pickle, mix 310gm of Cascab Lemon Pickle Masala with it. Heat 200ml of mustard oil and then cool it. Finally mix all the ingredients together. If the pickle is not properly dipped into oil, you can add more oil as per requirement.

For 1kg stuffed chilli pickle, mix 600gm of Cascab Stuffed Chilli Pickle Masala with it. Heat 200ml of mustard oil and then cool it. Finally mix all the ingredients together. If the pickle is not properly dipped into oil, you can add more oil as per requirement.

For 1kg chilli pickle, mix 300gm of Cascab Chilli Pickle Masala with it. Heat 200ml of mustard oil and then cool it. Finally mix all the ingredients together. If the pickle is not properly dipped into oil, you can add more oil as per requirement.

stuffed red chili masala 1.oil hands a bit, or use kitchen plastic gloves to handle chillies. 2.Slit each, removed just some seeds depending on how hot a pickle you want. keep aside. 3.Mix all dry powders and salt, except asafetida. 4.Stuff each chilli with this mixture. 5.Heat oil in a small pan till smoky. 6.Add asafetida, whole seeds, take off fire. 7.Allow to cool to room temperature. 8.Pack whole chillies into a wide mouthed sterile jar. 9.Pour lemon juice over them. 10.Pour oil over them. 12Shake jar gently, cover and keep aside. 13Shake every day, for 5-6 days, till chillies are tender.

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