September 18, 2019


Large red chillies - 150 gms
Mustard seeds - 350 gms
Coriander seeds - 350 gms
Amchur -350 gms
Fennel seeds - 350 gms
Fenugreek seeds - 350 gms
Bay leaves- 50 gms
Cumin seeds - 75 gms
garam masala - 75 gms
Asafoetida - 40 gms
Salt - 75 gms
Mustard oil - 1 1/2 litre


  • Dry roast coriander and fenugreek seeds, bay leaves; cool and grind to make powder.
  • Also powder mustard, fennel, cumin seeds and asafoetida.
  • Combine all powders, salt and add enough oil to make a thick paste.
  • Wash, wipe and de stalk the chillies and make a hole on top of each chilli through which stuff the masala paste.
  • Use a bamboo skewer to fill the chillies.
  • Dip each chilli in remaining oil and pack systematically and tightly in a glass or earthen jar and pour remaining oil over it.
  • Tie the mouth of the jar with a muslin cloth and keep init in the sunlight for a week.
  • After a week keep the jar in a cool and dry place. 

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