Athela Marcha...

Chilli pickle

Chile pickle with a tongue tickling mixture

Wash the chilies and wipe them using a cotton cloth. Apply salt liberally over the chillies and let them stand overnight or for at least 10-12 hours. This will help drain out the excess water from the chillies and will help them stay fresh for longer, however if the quantity is less this step might be excluded. Wipe out the excess water from the chillies let it rest for 4 to 5 hours.

Heat pan to roast 1 tbsp salt, 2 tbsp split mustard seeds, 1/2 tbsp fennel seeds, 1/3 tbsp split fenugreek seeds separately until slight aroma starts and keep a side. Now add 1 tbsp mustard oil in a pan to a temperature where it is not smoking hot but is warm enough. Switch off the gas as soon as oil reaches the desired temperature. Add pinch of asafoetida, turmeric and mixture of other roasted spices along with lemon juice immediately into it and mix well. Cover it and let it rest in a pan for 10 min.

Cut the green chilly into slit and remove inside seeds (optional). Take a pinch of mix and stuff the chilli.

Repeat the process for rest of the chillies. Add the remaining mixture to the chillies.

Store it in jar and keep it in refrigerator.