Ingredients

• 1 kg - long green straight chillies
• 2 bottles - sour buttermilk
• 60 g - aniseeds
• 60 g - fenugreek seeds
• Juice of 4 limes
• 115 g - banarasi rai
• A pea-size piece - asafoetida
• 1 tbsp - turmeric powder
• 25 g - garam masala
• 2 tbsp - mustard oil
• salt to taste

How to Make Special Green Chilli Pickle

• Broil and pound the following ingredients: aniseeds, fenugreek seeds, banarasi rai and asafoetida.
• Soak green chillies in buttermilk for four days. By this time they will be soft and yellow.
• Take them out of the buttermilk and lay on a flat-bottomed tray to air for 5 hours.
• With the tip of a sharp knife, slit each chilli from one side.
• Mix all the masalas with the oil and lime juice. Stuff each chilli with it.
• Arrange in a glass jar and keep aside.
• Ready for the table after a month.