Bharwan Laal Mirch Ka Achaar

Ingredients

• 8 large fresh red chillies
• ½ cup mustard seeds
• ½ cup cumin seeds
• 1 tablespoon carom seeds (ajwain)
• 15-20 black peppercorns
• 2 teaspoons fenugreek seeds (methi dana)
• 1½ teaspoons asafoetida (hing)
• 2 tablespoons fennel seeds (saunf)
• 1 cup mustard oil
• 1 tablespoon turmeric powder
• 1 teaspoon onion seeds (kalonji)
• 2 teaspoons black salt
• 3 teaspoons salt
• 2 lemons

Method

1. Heat a pan, add mustard seeds, cumin seeds, carom seeds, black peppercorns, fenugreek seeds, 1 teaspoon asafetida and fennel seeds and dry roast for 2-3 minutes on medium heat.
2. Transfer onto a plate and set aside to cool down completely.
3. Transfer the spice mix in the blender jar and grind to a coarse powder.
4. Transfer the ground mixture into a bowl, add turmeric powder, onion seeds, black salt, salt and remaining asafoetida and mix well.
5. Squeeze the juice of the lemons directly into the masala mixture and mix well.
6. Remove the stems of the chillies, slit on one side without cutting through, remove the see and stuff the prepared mixture into the chillies.
7. Transfer the chillies into a glass jar and sprinkle the remaining masala over the chillies.
8. Heat mustard oil in the same pan. Once it starts to smoke, switch off the heat and set aside to cool down slightly.
9. Pour warm oil on top of the chillies in the jar. Close the lid and place in the sun for 4-5 days.
10. Use as required.