Green Chilli Pickle
dry mango powder
black onion seeds
Wash and wipe chilies. Dry thoroughly.
Slit each chili length wise.
Slightly roast the saunf and methi seeds on tawa (griddle) and coarsely grind it along with rai and kalonji.
Heat 2 tablespoon of mustard oil to smoking point. Cool and mix with the ground spices and salt.
Stuff this mixture into the chillies and place them in a clean bottle. Top with any remaining mixture.
Pour rest of the oil on the top.
Keep the pickle in a warm place for 2-3 days.
Make sure there is no water content in the pickle.
After washing and drying the bottle you are using for storing pickle, put one tablespoon of white vinegar in it and swirl it all around the bottle. It prevents early spoilage of the pickle.
You can keep the pickle in fridge after keeping it in warm place for a week It is ready to eat in 2-3 days though.