Red Chilli Pickle




  1. In a blender blend till fennel, carrom, fenugreek and mustard seeds till powdered.
  2. Remove in a bowl and add salt, turmeric, dry mango powder and 2 tbsp oil and mix well.
  3. Remove the chilli stem and pull out the core
  4. Stuff the spice mix in whole chilli. Add them in a jar and pour the oil and keep warm in a dry place for 3-4 days.
  5. Pickle is ready.

Monish Gujral

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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