Ingredients
Green
chilies (Big) – 300 gms
Turmeric
powder – 1tbsp
Salt
– 1tbsp
Fennel
seeds – 25 gms
Fenugreek
seeds – 25 gms
Mustard
seeds – 20 gms
Mustard
oil – 50-60 ml
Asafetida
– ½ tsp
Method
Step
1: Wash the chilis and dry them for an hour in sunlight. Make sure there is no
moisture as it will spoil the pickle later.
Step
2: Now for all the chilis, remove the top and slit them in between from one
side but do not cut in half.
Step
3: In a bowl, mix fennel seeds, fenugreek seeds, mustard seeds. Add 2 tbsp of oil
in this and grind this coarsely
Step
4: Fill this preparation in the slit chilis and heat the remaining oil on low
flame and add asafetida to this oil.
Step
5: Put the chilis in a glass jar and pour this prepared oil in this jar and the
pickle is ready.
Tips
1.
Keep the jar in sunlight for 3-4 days and
keep it covered with muslin cloth.
You can add 1tbsp vinegar
to the pickle as a natural preservative.
