BIHARI CHILLI PICKLE

Ingredients:
Large red chillies - 150 gms
Mustard seeds - 350 gms
Coriander seeds - 350 gms
Amchur -350 gms
Fennel seeds - 350 gms
Fenugreek seeds - 350 gms
Bay leaves- 50 gms
Cumin seeds - 75 gms
garam masala - 75 gms
Asafoetida - 40 gms
Salt - 75 gms
Mustard oil - 1 1/2 litre

Method:

• Dry roast coriander and fenugreek seeds, bay leaves; cool and grind to make powder.
• Also powder mustard, fennel, cumin seeds and asafoetida.
• Combine all powders, salt and add enough oil to make a thick paste.
• Wash, wipe and de stalk the chillies and make a hole on top of each chilli through which stuff the masala paste.
• Use a bamboo skewer to fill the chillies.
• Dip each chilli in remaining oil and pack systematically and tightly in a glass or earthen jar and pour remaining oil over it.
• Tie the mouth of the jar with a muslin cloth and keep init in the sunlight for a week.
• After a week keep the jar in a cool and dry place.