|Wanna Play with Fire ???|
Mustard powder - 5 tsp
Jeera/Cumin powder - 2 tsp
Methi/fenugreek powder - 1 tsp
Turmeric powder - 3 tsp
Amchoor/Dry mango powder -1 tsp
Salt - 5 Tsp (adjust the salt to taste)
Mustard Oil - 1 Cup
Red chilli pepper - 1-2 Tsp
Asafoetida/Hing - 1/2 Tsp
Black Onion seeds/Kalaunji - 1/2 Tsp
Saunf/Fennel seeds - 2 Tsp lightly crushed
Lay the chillis on paper tower for 2-3 hrs to dry naturally.
Combine all the above spices & gently crush in mortar/pastel, one by one.
In a karahi/wok pan heat mustard oil.
Add onion seeds to oil till they splatter.
Let the oil cool.
Now gradually add (3-4 spoons) of cooled oil to spice mix.
Now top up your chillis in the glass jar with remaining oil.
Make sure you shake the Jar daily.
The pickle would be ready in 2-3 weeks, this is evident when chillis are softened & the juices in the bottle have blended well.
The flavor is great & compliments all kind of curries really well.
Believe me, this is for the brave (if you want to reduce the kick, make sure you de-seed the chillis before stuffing them)
My all time favorite & you'd love it.
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