|Red chilies||12 Large|
|Nigella||1 1⁄2 Teaspoon|
|Carom seeds||1 1⁄2 Teaspoon|
|Fenugreek seeds||1 1⁄2 Teaspoon|
|Coriander seeds||1 1⁄2 Teaspoon|
|Mango powder||2 Tablespoon|
|Mustard oil||1⁄3 Cup (5.33 tbs)|
1)Remove tops off the chilies and with a cocktail sticks remove seeds.
2)In a bowl, mix all the ingredients and keep aside half of the oil.
3)Stuff the mixture into the chilies from the top holes and put them in a clean, dry jar.
4)Pour remaining oil and shake the jar to make the chilies moist with oil.
5)Place the jar in sun for 4 or 5 days and shake once a day and before each use.
6)Serve the stuffed chili pickle with main dishes.
In the absence of sun, use a warm place within the home and/or use warmed up oil instead.