You can stuff chillies with many different fillings but if the chillies are spicy, it’s hard to eat them. This recipe uses a filling that nullifies the spiciness a bit while not overpowering the taste of chillies.
| Preparation time: | 60 minutes |
| Servings: | Not applicable |
| Difficulty: | Easy |
Ingredients
| White sesame seeds (til) | 1/4 cup |
| Raw peanuts | 1 cup |
| Jaggery or gur | 1 cup |
| Black pepper | 1 tbsp |
| Yellow mustard seeds | 1 tbsp |
| Fenugreek seeds (methi) | 1/4 tbsp |
| Cumin seeds (jeera) | 1 tbsp |
| Cloves (long) | 1/4 tbsp |
| Fennel seeds (saunf) | 1 tbsp |
| Asafoetida (hing) | 1/8 tsp (depending on the potency) |
| Turmeric powder (haldi) | 1/2 tbsp |
| Dried mango powder (amchur) | 2 tbsp |
| Red chilli powder (optional) | 1/4 tbsp |
| Salt | 1 tbsp |
| Fresh lime juice | 1 lime |
| Big chillies | 10 – 15 |
| Oil | 1 tbsp |
Method
- Roast sesame seeds on low heat till they puff up.
- Roast peanuts on low heat until they start to change color. Remove the husk after they cool down and crush lightly.
- Crush black pepper, mustard, fenugreek, cumin, cloves and fennel.
- Mix everything except gur in a mixer. Do not blend it fine, keep it coarse.
- Add gur and mix again.
- The filling is ready. Adjust the taste according to your liking. It should be sweet and sour.
- This filling is much more than you need for 10 to 15 chillies but you can freeze the leftover.
- Slit the chillies length wise half way through.
- Salt them a bit first and then fill the filling.
- Saute them in a little oil till the skin is dark and soft.
- Sweet and sour stuffed chillies are ready to eat as a pickle.
Notes
- You can also use this filling to make stuffed karela.
Summary
Recipe Name
Sweet and Sour Stuffed Chillies
Author Name
Ruchi Garg
Published On
Preparation Time