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| Main ingredients | Fresh red chillies, Mustard seeds, Cumin seeds, Carom seeds, Black peppercorns, Fenugreek seeds, Asafoetida, Fennel seeds, Mustard oil, Turmeric powder, Onion seeds, Black salt, Salt, Lemon |
| Cuisine | Indian |
| Course | Pickles |
| Prep time | 4-5 days |
| Cook time | 5-10 minutes |
| Serve | |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
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
- 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.
- Transfer onto a plate and set aside to cool down completely.
- Transfer the spice mix in the blender jar and grind to a coarse powder.
- Transfer the ground mixture into a bowl, add turmeric powder, onion seeds, black salt, salt and remaining asafoetida and mix well.
- Squeeze the juice of the lemons directly into the masala mixture and mix well.
- Remove the stems of the chillies, slit on one side without cutting through, remove the seeds and stuff the prepared mixture into the chillies.
- Transfer the chillies into a glass jar and sprinkle the remaining masala over the chillies.
- Heat mustard oil in the same pan. Once it starts to smoke, switch off the heat and set aside to cool down slightly.
- Pour warm oil on top of the chillies in the jar. Close the lid and place in the sun for 4-5 days.
- Use as required.
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