Ingredients
500 gms. fresh firm long red stuffing chillies
6-8 lemons juice extracted
1/2 cup mustard powder
2 tbsp. dried mango (amchoor) powder
2 tbsp. salt
1 tsp. turmeric powder
1 tsp. crushed cumin powder
1/2 tsp. asafetida powder
1 tsp. whole mustard seeds
2 tbsp. oil
METHOD
- 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.
Making time: 1 hour
Makes: 500gms. approx.
Shelflife: 6 months refrigerated
Pickles and Jam's Index
