Spicy Red Chili PickleVeg

1

Wash the red chilies thoroughly and spread them in sunlight for 2–3 hours to dry completely.

2

Heat a pan on low flame and dry roast fennel seeds, fenugreek seeds, cumin seeds, carom seeds, and black pepper for about 2 minutes. Switch off the flame and let the spices cool completely.

3

Heat the mustard oil until it reaches the smoking point. Turn off the flame and let the oil cool down.

4

Add salt to the roasted spices and coarsely grind them in a mixer jar. Transfer the ground mixture to a plate.

5

Coarsely grind the black mustard seeds separately and mix them with the prepared spice blend.

6

Add black salt, turmeric powder, asafoetida, lemon juice, and 2 tbsp cooled mustard oil to the spice mixture. Mix everything well.

7

Remove the stalks from the red chilies and slit them vertically from the center. Remove the seeds and pulp from the chilies and mix the seeds into the spice mixture.

8

Stuff each chili with the prepared spice mix and place them on a plate.

9

Pour the cooled mustard oil into a bowl. Dip each stuffed chili in the oil and place them in a separate bowl.

10

Transfer the stuffed chilies into a clean sterilized glass jar. Add any leftover spice mixture on top and pour the remaining oil over the chilies.

11

Close the lid tightly and keep the pickle in sunlight or a warm place for 3 or more days until the chilies soften and absorb the flavors

12

Serve once ready or store for longer use. Always use a dry spoon while serving.