Name: Chilli Pickle with Roti, Buttermilk & Salad – Indian Village Style
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1 cup Fenugreek Seeds (overnight soaked); 1/4 cup Split Mustard Seeds (powdered); 1/4 cup Split Coriander Seeds (powdered); 2 tbsp Fennel Seeds; 2 tbsp Salt; 2 tbsp Sugar; 1 tsp Turmeric Powder; 1 tsp Asafoetida; 1/2 cup Warm Oil; 10-15 Green/Red Chilies; 2 medium Onions; 1.5 cups Cherry Tomatoes; 1/4 cup Coriander Leaves; 6-8 pieces Roti; 1 bowl Buttermilk

Ready in

30 mins

Cuisine

Indian · Gujarati

Prep Time

20 min

Cook Time

10 min

Serving

4 People

Calories / Serving

~450 kcal

Recipe by Foodon TV Network on YouTube

Recipe Summary

This recipe features a traditional Indian chili pickle, made with fenugreek, mustard, coriander, and fennel seeds, along with spices and oil. The stuffed chilies are served with fresh roti, a simple cherry tomato and onion salad, and refreshing buttermilk, offering a wholesome village-style meal.

Adjust servings

Tap an ingredient to mark it ready0 of 15 ready

All Ingredients - For Chilli Pickle Masala

Fenugreek Seeds (overnight soaked) 1 cup
Split Mustard Seeds (powdered) 1/4 cup
Split Coriander Seeds (powdered) 1/4 cup
Fennel Seeds 2 tbsp
Salt 2 tbsp
Sugar 2 tbsp
Turmeric Powder 1 tsp
Asafoetida 1 tsp
Warm Oil 1/2 cup

All Ingredients - For Chilli Pickle & Serving

Green/Red Chilies 10-15
Onions 2 medium
Cherry Tomatoes 1.5 cups
Coriander Leaves 1/4 cup
Roti 6-8 pieces
Buttermilk 1 bowl

Tools You'll Need

Pan
Wooden spoon
Knife
Bowl

Don't have an ingredient? Try these swaps

No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Buttermilk?
- 1 cup milk + 1 tbsp lemon juice (rest 5 min) — Most reliable in baking.
- 1 cup milk + 1 tbsp white vinegar
- 3/4 cup plain yogurt thinned with 1/4 cup milk

Step-by-Step Instructions

Step 1: Roast Fenugreek Seeds

Take the overnight soaked fenugreek seeds and roast them in a pan over an open fire for about until they turn light brown and aromatic.

Step 2: Prepare Pickle Masala

Transfer the roasted fenugreek seeds to a plate. Add split mustard seeds powder, split coriander seeds powder, fennel seeds, salt, sugar, turmeric powder, and asafoetida in separate lines on the plate. Pour warm oil over the spices and mix thoroughly with a wooden spoon until all ingredients are well combined and coated.

Step 3: Prepare Chilies for Stuffing

Harvest fresh green and red chilies. Slit each chili lengthwise from one side, being careful not to cut through completely. Use a spoon or knife to gently remove the seeds from inside the chilies.

Step 4: Stuff the Chilies

Carefully stuff each slit chili with the prepared pickle masala using a spoon. Ensure the masala is evenly distributed inside the chili.

Step 5: Store Chilli Pickle

Place the stuffed chilies into a clean glass jar. Once all chilies are in, close the lid tightly and shake the jar to distribute any remaining masala and oil.

Step 6: Prepare Cherry Tomato & Onion Salad

Harvest fresh onions and cherry tomatoes. Peel and thinly slice the onions. Wash the cherry tomatoes, remove their stems, and cut them in half. Place the halved tomatoes in a bowl, add salt, and mix well. Add the sliced onions to the tomatoes. Chop fresh coriander leaves and add them to the bowl. Mix all the salad ingredients thoroughly by hand.

Step 7: Serve the Meal

Arrange fresh rotis on a plate. Place the stuffed chili pickle and a portion of the cherry tomato and onion salad on the plate. Pour fresh buttermilk into a separate bowl. The meal is now ready to be enjoyed.

Pro Tips

• Soaking fenugreek seeds overnight helps to soften them and reduce bitterness.

• Adjust the amount of salt and sugar in the pickle masala to your taste.

• Ensure the oil is warm, not boiling hot, when adding to the spices to prevent burning.

Recipe Variations

• Use different types of chilies for varying spice levels and flavors.

• Add a squeeze of lemon juice to the salad for extra tanginess.

• Serve with rice or other Indian breads like paratha.

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