- 15-16 big green chillies
- 2 tsp salt
- 1 tsp turmeric powder
- 3 tsp grounded mustard seeds
- 4 tsp fennel powder
- 4tbsp mustard oil
Wash green chillies and wipe completely.
Slit them lengthwise and leave to dry for an hour.
Mix all the spices and salt together along with 1 tsp oil
Stuff the spices in the green chillies.
Heat the remaining oil till smoky, then let it cool back to room temperature.
Pack the green chillies in an airtight jar. Pour oil over it. Put leftover stuffing masala in it as well.
It takes around 5-6 days for the pickle to be ready to eat.