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Home  ?  Recipes  ?  Condiments  ?  Stuffed Red Pepper Pickle

Stuffed Red Pepper Pickle

Fresh Whole red peppers stuffed with spices
Recipe By : Niru Gupta
Type: Condiments Serving: Makes about 500g (1 lb) Cooking Time: 15 mins.


  • 500 g (1 lb) fresh red peppers (available in winter generally)
  • 90 g (3 oz) salt
  • 75 g (2 oz) ground coriander (dhania)
  • 60 g (2 oz) ground fennel (saunf) seeds
  • 185 ml (6 fl oz) mustard oil (sarson ka tel)


  • Silt the peppers lengthways from one side from the stalk to the tip, to create an opening for the filling. Snip it a little on one side at the broad end to make it easier to fill. Remove the seeds of you do not want these to be too hot.
  • Put the salt, ground dried mango, ground coriander and fennel seeds in a bowl and mix together. Stir in 60 ml (2 fl oz) of the oil.

  • Stuff the peppers with the spice mixture, pressing it in firmly.

  • Heat the remaining oil a heavy-based sauce pan or wok over light heat. When you notice some movement in the oil and its fragrance becomes very strong, add the stuffed peppers. Cook, 5 minutes until the pepper begin to look glossy and slightly cooked. Turn off the heat and leave the peppers and oil to cool.

  • When the peppers and oil are completely cool, transfer them to sterilized, airtight jar, then screw on the lid.


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Current Rating 3/5 (1 votes)
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