15 green Serrano chili peppers
4 tablespoons coriander (dhania)
1-1/2 tablespoon fennel seeds (saunf)
1 teaspoon fenugreek seeds (mathi)
1-1/2 teaspoon mustard seeds (rai)
1/8 teaspoon asafoetida - powdered (hing)
3 teaspoons salt
1 teaspoon mango powder (amchoor)
1 teaspoon turmeric
2 tablespoon vinegar
6 tablespoons oil, mustard oil preferred
Method:
1. Wash and dry the chilies and cut a vertical slit, lengthwise in each one.
2. Combine coriander, fennel, mustard and fenugreek seeds and grind coarsely.
3. Add salt, asafoetida, mango powder and turmeric to the ground spices; mix well.
4. Heat oil till it is quite hot, and then pour over the dry ingredient mixture. Mix well.
5. Add vinegar and mix well again.
6. Stuff green peppers with the spice mix and place in a jar. Place jar for 2 days at room temperature or for 1 day in direct sunlight. Please make sure to grease your hands before stuffing peppers otherwise your hands might become itchy.
7. Chili Pickle can be refrigerated up to a month. It can go for 1-1.5 months at room temprature also in
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