Stuffed Chili Pickle Recipe

Stuffed Chili Pickle Recipes

Ingredients :

1/2 small green unripe papaya or 1 small white radish

1 tsp salt

8 green beans, slashed lengthwise halfway down

13cm (5 inch) cucumber, halved crosswise then cut in coarse pieces

16 shallots, pricked all over with a fork

1/2 cup cauliflower florets, broken very small

1/2 cup cabbage, coarsely cut

5cm (2 inch) ginger, finely shredded

5 cloves garlic, very thinly sliced

1 tsp brown mustard seed

2 heaped tbsp dried prawns, soaked in warm water

15cm (6 inch) fresh turmeric

2 tsp dried shrimp paste

2 tbsp oil

2 cups white vinegar

3/4 cup sugar

1 tsp salt

4 green chilies

Method :

If using papaya, begin 2-3 days in advance by shredding the peeled papaya as finely as possible. Sprinkle with 1 tsp salt, mix well and sun dry until completely dried up. Alternatively, finely shred the white radish, salt and dry for about 1/2 day in the sun.


When the papaya or radish are almost dry, prepare the beans, cucumber, shallots, cauliflower and cabbage, sprinkle with about 1 tsp salt and leave in sun for 2-3 hours. Salt the ginger and garlic and sun dry separately for 2-3 hours.


Blend the mustard seed until fine, add dried prawns and blend until fine, then add turmeric, garlic and shrimp paste and blend, adding a little of the oil if necessary. Heat the remaining oil and fry blended ingredients until fragrant, then mix in vinegar, sugar and salt, stirring until dissolved. Remove from heat.


Choose straight chilies with the stalk still on. Slit each chili lengthwise, leaving 0.5cm (1/4 inch) at both ends still intact. Use a sharp knife to carefully remove the seeds and membrane from inside the chilies. Stuff each chili with a little of the dried papaya, then mix with the prepared vegetables and ginger.

Pack carefully into jars. Pour over the vinegar mix and close tightly. Leave 3 days before serving. Will keep at least 1 month without refrigeration.

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