Course : Side Dish

Cuisine: Indian

Prep Time: 20 minutes

Cook Time : 2 minutes

Total Time: 22 minutes

Ingredients:

• 200 gms big red chilli

• 1/3 cup mustard oil

• 1/4 tsp asefodita/hing

• 4 tbsp sauf /fennel seeds

• 1 tsp ajwain/carom seeds

• 1 tbsp coriander seeds

• 1/2 tbsp methi/fenugreek seeds

• 1/2 tbsp whole pepper

• 1 tbsp amchur powder

• seeds of the chillies

• salt as per taste

Method:

1. Wash the red chillies and allow it to dry completely.

2. Remove the top of the chillies. If the chillies are big cut into half.

3. Slit them in the middle and remove all the seeds from them.Do not throw the seeds as it has to be mixed in the stuffing.

4. Dry roast the sauf, methi,ajwain, coriander and pepper seeds on low flame for 2-3 minutes. Allow it to cool then in a grinder jar grind them into a coarse powder.

5. Heat the mustard oil till fumes are seen coming out. Allow it to cool.

6. In the stuffing masala mix the asefotida, salt, amchur , chilli seeds and 2-3 tbsp oil to bind it together.

7. Take a chilli and fill it with the stuffing.Similarly fill all the chillies with the stuffing.

8. Take a clean and dry glass bottle place all the chillies in it and pour the cooled mustard oil on them so that they are fully covered with it.

9. Keep it in the sun for 3-4 days and shake it one to two times in a day.

10. The pickle will be ready in about one week.

    Note: When preparing the pickle ensure that all the vessels used and your hands are clean and dry.

Enjoy!!!