𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
For stuffing-
Red chillies whole- 300 grams
Green chillies whole- 100 grams
Yellow mustard seeds - 1/4 cup
Brown/Black mustard seeds -1/4 cup
Fennel seeds - 4 tbsp
Cumin seeds - 3 tbsp
Coriander seeds - 5 tbsp
Methi seeds - 1 tosp Black peppers - 1 tsp
Dry red chilli - 10
Mustard oil - 3 cups

Dry mango powder - 4 tbsp
Hing - 1 tsp
Ajwain -1 tbsp
Kalonji - 3/4 tbsp
Turmeric powder -1.5 tbsp
Red chilli powder-2-3 tbsp
Salt to taste

𝐌𝐞𝐭𝐡𝐨𝐝:

1. Wash the chillies well to remove any dirt, then wipe them with a clean cloth.
2. Cut the stems of the chillies and remove the seeds from inside using a knife or spoon.
3. Wipe the chillies once again with a clean cloth and keep them in the sun for 4-5 hours so that the remaining moisture can be removed. Removing the moisture is important so that the shelf life of the pickle can increase.
4. For the stuffing, dry roast all the whole spices mentioned in the ingredient list. Dry roast until they become aromatic and very slightly golden. This takes around 2 minutes.
5. Transfer the spices to a plate and allow them to cool completely. Once cooled, grind them into a coarse powder.
6. Heat good-quality mustard oil until it reaches the smoking point. Keep it aside until it becomes lukewarm.
7. Add the remaining spices mentioned in the ingredient list to the powder. Mix everything well.
8. Once the oil is lukewarm, add one spoonful at a time to the spice powder and mix well. Keep adding oil until the spices reach a binding consistency.
9. Stuff the chillies with the spice mix.
10. Place the stuffed chillies in a clean glass jar and pour the remaining lukewarm oil over the chillies.
11. Close the lid tightly and keep the jar in the sun for at least 4-5 days. This will make the chillies soft and edible and increase the shelf life of the pickle.
12. Enjoy this pickle along with your favourite Indian meals.

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