Red Chilli Pickle

Take red chilli wash it and dry is sun for 2-3 hours

Heat a pan and roast whole spices such fennel seed, fenugreek seeds, Cumin seeds, black pepper, carom seed stir and slightly roast the spices for up 2 minutes turn off flame keep to cool.

Take oil to be added to pickle heat it up well

As the whole spices cool down add plain salt too then coarsely grind in mixer jar keep grinded spices in plate

Coarsely grind black mustard seed separately put over the grinded spices

Oil has smoked up rightly turn off. Flame let oil cool

Add the rest of the spices such as black salt, turmeric powder, asafoetida, lemon juice, in the grinded spices add 2 tbsp oil from it prepare all chillies like wise put the seeds from the chili in the spices mix fill the chili with spices mix keep the stuffed chili in plate.

Take out the oil in a bowl dip each stuffed chili in oil and take out keep it in a separate bowl

Fill up the sterilized container with the stuffed chili pickle put the leftover spices over the chillies pour oil over them them close lid of container and keep it in sunlight cupboard or shelves to turn soft for 3 or more days

Relish mouth drooling and spicy red chilli lemon pickle with all your meals