500 gms. Fresh firm long red stuffing chillies
6-8 lemons juice extracted
1/2cup mustard powder
2 tbsp. dried mango (amchoor) powder
2 tbsp. salt
1 tsp. turmeric powder
1 tsp. crushed cumin powder
1/2tsp. asafetida powder
1 tsp. whole mustard seeds
2 tbsp. oil
Wash chillies, dab them dry. Oil hands a bit, or use kitchen plastic gloves to handle chillies. Slit each, removed just some seeds depending on how hot a pickle you want.
Keep aside. Mix all dry powders and salt, except asafetida. Stuff each chilli with this mixture. Heat oil in a small pan till smoky.
Add asafetida, whole seeds, take off fire. Allow to cool to room temperature.
Pack whole chillies into a wide mouthed sterile jar.
Pour lemon juice over them.
Pour oil over them.
Shake jar gently, cover and keep aside.
Shake every day, for 5-6 days, till chillies are tender.
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