Stuffed Red Chilli Pickle

Ingredients:

• 500 gms. fresh long red stuffing chillies
• 6-8 lemons juice extracted
• 1/2cup mustard powder
• 2 tbsp. dried mango (amchoor) powder
• 2 tbsp. salt
• 1 tsp. turmeric powder
• 1 tsp. cumin or sonf
• 1/2tsp. asafetida powder
• 1 tsp. whole mustard seeds
• 2 tbsp. oil

Method:

• Wash chilies, dab them dry.
• Oil hands a bit, or use kitchen plastic gloves to handle chilies.
• Slit each, removed just some seeds depending on how hot a pickle you want.
• Keep aside.
• Mix all dry powders and salt, except asafetida.
• Stuff each chilly with this mixture.
• Heat oil in a small pan till smoky.
• Add asafetida, whole seeds, take off fire.
• Allow to cool to room temperature.
• Pack whole chillies into a wide mouthed sterile jar.
• Pour lemon juice over them.
• Pour oil over them.
• Shake jar gently, cover and keep aside.
• Shake every day, for 5-6 days, till chillies are tender.
• Very good side dish for chappati.