Preparation
- Wash and completely dry the chillies. Trim the stems.
- Slit the chillies up to just below the stem. Don't cut right throught them. Scoop out all of the inner flesh and seeds and discard. Oil both hands a little before you decide to do that and also you'll save in the chillies' burn!
- Roast the dry red chillies, cumin seeds. mustard seeds and aniseed/fennel seeds on the slow fire. Awesome and grind coarsely.
- Mix using the mustard powder. raw mango powder and salt. Add some lime juice for this mix to create a thick paste.
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- Stuff each chilli well using the paste.
- Place the chillies inside a dry, wide-mouthed glass pickling jar (the glass will be able to withstand hot tempratures).
- Heat the mustard oil inside a pan so when hot add some asafetida and immediately switch off the fireplace.
- Pour this oil within the chillies within the jar.
- Seal the jar and it under the sun for any week to 10 days. The more you retain it under the sun the greater the pickle tastes! Shake lightly every day to make certain the oil jackets the chillies well.
- Serve with plain chapati (flatbread) or grain.