Ingredients:

• 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
• 1/2 tsp – Asafoetida powder
• 1 tsp – whole Mustard Seeds
• 2 tbsp – oil

Method:

1. Wash chillies, dab them dry.
2. Oil hands a bit, or use kitchen plastic gloves to handle chillies.
3. Slit each, removed just some seeds depending on how hot a pickle you want.
4. Keep aside.
5. Mix all dry powders and salt, except asafoetida.
6. Stuff each chilli with this mixture.
7. Heat oil in a small pan till smoky.
8. Add asafoetida, whole seeds, take off fire.
9. Allow to cool to room temperature.
10. Pack whole chillies into a wide mouthed sterile jar.
11. Pour lemon juice over them.
12. Pour oil over them.
13. Shake jar gently, cover and keep aside.
14. Shake every day, for 5-6 days, till chillies are tender.

Recipe courtesy of Saroj Kering