Red Chilly pickle

Ingredients for Stuffed Red Chilli Pickle

Red chili - 250 grams
Mustard oil - 1 cup
Lemon - 2
Salt - 3 tbsp or as per taste
Black mustard seeds - 4 tbsp (40 grams)
Fennel - 4 tbsp (30 gms)
Fenugreek seeds - 2 tbsp (20 gms)
Cumin seeds - 2 tbsp (15 gms)
Black pepper - 1 tbsp (8 gms)
Parsley - 1 tbsp (5 gms)
Black salt - 1 tbsp (10 gms)
Turmeric Powder - 1 tbsp (7 gms)
Asafoetida - 2 pinch
How to make Lal Mirch ka Achaar
Wash the chillies and dry them in the sun for 2 to 3 hours.
To prepare the spices, fry the whole spices. Heat a pan. Add
fennel, fenugreek seeds, cumin, parsley and black pepper to it.
Fry for 2 minutes while stirring spices continuously. This removes
their moisture and spices also taste good. Take out the roasted
spices in a plate and let them cool down
Put mustard oil in the pan and heat it well. Turn off the gas when
the smoke arises from the oil and let the oil cool down in the pan
itself.
When the spices cool down, grind them coarsely. Also mix salt
while grinding the spices. Take out the spices in a plate. Coarsely
grind black mustard and mix it with these spices. Add black salt,
turmeric powder and asafetida to it and mix well. Also, mix lemon

juice in the spices. Then, add 2 tbsp oil to the spices. Masala is
ready for pickle.
Cut the chilli lengthwise so that it remains attached to the
underside. Take out a little pulp and seed from inside, empty the
chili so that the spices are well filled to the top. Doing this does
not spoil the chili quickly. Prepare all the chilies in this manner
and keep them.
Pick each chili and open it and fill it completely with a spoon and
press it well.
Dip each chili in oil and keep it in another bowl. Pickle is ready.