Stuffed Red Chilli Pickle
500 gms. fresh firm long red stuffing chillies
6-8 lemons juice extracted
1/2 cup mustard powder
2 tbsp. dried mango (amchoor) powder
2 tbsp. salt
1 tsp. turmeric powder
1 tsp. crushed cumin powder
1/2tsp. asafetida powder
1 tsp. whole mustard seeds
2 tbsp. oil
Wash chillies, dab them dry. Oil hands a bit, or use kitchen plastic gloves to handle chillies.
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 chilli 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.
Making time: 1 hour
Makes: 500gms. approx.
Shelflife: 6 months refrigerated