Stuffed Red Chilli Pickle
|Red chillies||240 Gram (Big Ones For Stuffing)|
|Fenugreek seeds||4 Teaspoon, roasted and powdered|
|Chili pepper||3 Teaspoon|
|Spices||6 Teaspoon, ground|
|Mustard powder||4 Teaspoon|
|Cumin powder||4 Teaspoon|
|Lemon||2 , juiced|
|Mustard oil||1 Cup (16 tbs), heated and cooled|
1) First remove the stems of the chillies and then take out the seeds from the stem side hole carefully with the back of a hair pin.
2) Make a smooth mixture of all the ingredients with little oil and lemon juice.
3) Stuff the chillies tightly with that mixture and store them in a jar.
4) Pour oil over them.
5) Keep for one month and shake the jar carefully every 2 or 3 days.