Red chili - 250g
Mustard oil - 1 cup
Lemon-2
Salt-3 Table spoon or taste
Black mustard seeds - 4 tablespoons (40 grams)
Fennel - 4 tablespoons (30 grams)
Fenugreek seeds - 2 tablespoons (20 grams)
Cumin seeds - 2 tablespoons (15 grams)
Black pepper - 1 table spoon (8 grams)
Oregano - 1 table spoon (5 grams)
Black salt - 1 table spoon (10 grams)
Turmeric powder - 1 table spoon (7 grams)
Asafoetida-2 pinch
Method
Dry chillies and dry for 2 to 3 hours in the sun.
Prepare spices
Fry whole masala to prepare spices. Heat the pan. Put fennel seeds, cumin seeds, celery and black pepper in it. Roast the spices continuously and fry for 2 minutes. This removes moisture and the taste of spices also works well. Take out the roasted spices in the plate and let them cool down.
Heat the mustard oil in the pan and heat well. Turn off the gas after the smoke starts getting oil and let the oil cool down in the pan. Then, turn it over in the cup.
When the spices are cold, grind them to the cracks. Grind salt while grinding the spices. Take out the spices in the plate. Grind black mustard seeds and mix them in these spices. Add black salt, turmeric powder and asafetida and mix well. Mix lemon juice and mix it in the spices. Then add 2 table spoon oil in the spice. Masala is ready for pickle.
Chop chillies
Cut the chilli stalk and remove it. Cut the pepper into a length like this so that it is attached to the bottom side. Empty chillies by removing a few pulp and seeds from inside so that the spices are filled up well. The chilli does not get damaged quickly by doing so. Prepare all the chilies in such a manner. Mix pulp and seeds extracted from the peppers into the spices.
Fill spices in chillies
Raise each of the pepper and open it with a spoonful of spoon thoroughly and keep it well and keep the pepper in the plate by removing the extra spices from the spoon.
Immerse one chilli in the oil and keep it in another bowl. Pickles are ready. Fill the chili pickle in the container. After filling half the chilies in the container, put the remaining spices on the plate on these chilies. Fill all the remaining chillies from the top and put oil in the top. Close the container lid.
Red pepper pudding is ready. If you want to keep the pickle from 1 to 1.5 months, then fill the pickle in such a way and keep it in the container. If you have sunshine here, keep the pickle in the sun for 3 days, the chill will become soft or else you can keep it in the cupboard too.
After 3 days, pickle will spice up the spices and pickles will be ready to eat. If you want to keep this pickle for a long time, then after 3 days, when the chilli becomes soft, it will sit down, then heat so much oil and put it in the container that the chillies are completely submerged in the oil. In this way, pickles can be eaten for a whole year.
suggestion
If you want, instead of roasting whole masala, it can also be used by drying 3-4 hours in the sun.
Take whatever container for chili pickle, wash it with boiled water beforehand and dry it well in the sun.