Ingredients:
240 grams big red chillies for stuffing
4 teaspoons fenugreek seeds, roasted and powdered
3 teaspoons Red chili pepper (Lal Mirchi)
8 teaspoons aniseed powder
8 teaspoons Salt (Namak)
6 teaspoons ground spices
4 teaspoons mustard powder
4 teaspoons cumin powder
juice of 2 Lemons (Nimbu)
1 cup Oil (Tel), heated and cooled
4 teaspoons amchoor
How to make stuffed red chilli pickle:
* Remove the stems of the chillies and then the seeds from the stem side carefully with the back of a hair pin.
* Wet all the ingredients with lemon juice and a little oil.
* Fill the masala tightly in the chillies and pack them in a jar.
* Pour the oil over them.
* Keep for one month.
* Shake the jar carefully every 2 or 3 days.
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