Pickled red peppers, which can be found in markets during the cold season and seasonal changes, are considered the pride of every Indian home. Instead of regular marinades made from mango or lemon, when whole spices are roasted and ground, and then stuffed into these thick red peppers, they give simple rice, bread, or paratha a bright and tangy flavor.
If you want to prepare Banarasi-style pickled red peppers that will not spoil for many years, this simple and spicy recipe is for you.
The following ingredients are required for preparation: 500 grams of thick red peppers, 4 tablespoons of whole fennel, 4 tablespoons of whole yellow/black cumin (rai), 2 tablespoons of whole cumin seeds, 1 tablespoon of whole methi, 1 tablespoon of whole ajwain, 1 teaspoon of whole kalonji (nigella seeds) (unground), 1/2 teaspoon of hing, 3 tablespoons of amchur powder, 2 tablespoons of turmeric powder, salt and black salt to taste (salt should be slightly stronger), and 1.5 cups of mustard seed oil.
Thick red peppers are thoroughly washed and dried in the sun for two to three hours to remove surface moisture. Then, the stem is removed from the top, and a long slit is made down the middle (or the inner seeds are removed and saved).
In a pan, whole fennel, cumin, methi, ajwain, and cumin seeds are roasted over low heat for two minutes to evaporate moisture and impart a pleasant aroma. The roasted spices are cooled and then ground in a blender to a coarse consistency.
Amchur powder, turmeric, hing, whole kalonji, salt, and the extracted pepper seeds are added to this ground mixture. Mustard seed oil is heated until it smokes, and then slightly cooled. Next, 3-4 tablespoons of warm oil are added to the dry mixture and mixed thoroughly until the spice becomes slightly moist and binding.
The prepared stuffing is firmly pressed into the slit of the pepper using a spoon or thumb. The stuffed peppers are placed in a clean and dry glass jar. They are covered with the remaining warm oil and left in the sun for 2-3 days. This results in delicious pickled red peppers.