Ingredients:
Thick green chillies 1 kg
Fennel seeds 125 gms
Mango powder 100 gmTurmeric 25 gms
Mustard powder 100 gm
Salt ¾ cup
Mustard oil ¾ cup
Method:
1-Wipe the green chillies with a damp cloth.
2-Slightly roast the fennel seeds on a griddle and
coarsely grind.
3-Slit chillies, de-seed and smear with ¼ cup
mustard oil.
4-Heat ½ cup oil to smoking point. Remove from fire
and cool.
5-Add fennel powder, mustard powder, salt and mango
powder. Mix well.
Fill this masala into the chillies. Keep it in the
sun for a week.
Keep shaking and mixing the pickle daily.
For a longer shelf life, heat 1 cup mustard oil to
smoking point.
Cool and add to the pickle after it's ready.