Red Chillies Stuffed

A famous pickle from Varanasi, India’s spiritual capital, this recipe traces back to a very dear friend’s mother and her royal kitchen. Plump red chillies are stuffed with amchur and a medley of aromatic spices — an old recipe, faithfully preserved.

Key Ingredients

–  Whole red chillies

–  Amchur (dried mango powder)

–  Aromatic spice blend

–  Rock salt

How to Use

Best enjoyed with parathas or dal-chawal — a little goes a long way.

How to Store

Store in a cool, dry place away from direct sunlight. Always use a clean, dry spoon to serve — moisture or food particles (‘anna’) coming into contact with the pickle will cause it to spoil. As the product carries no artificial preservatives, keep the jar tightly sealed after each use and refrigerate once opened, to preserve its ghar-ka-swad freshness for as long as possible.