Master Red Chilli Pickle: Make This Winter for Excellent Flavor!

• Select fresh, deep red, unblemished thick chilies and gather spices like fennel, mustard, fenugreek, nigella seeds, asafoetida, dry mango powder, turmeric, salt, and mustard oil.
• Wash and dry chilies thoroughly in sunlight, then remove stems and seeds (keep seeds for spice blend).
• Lightly roast and coarsely grind fennel, fenugreek, and mustard seeds; mix with turmeric, dry mango powder, asafoetida, nigella seeds, salt, and chili seeds.
• Heat mustard oil until it smokes, then cool completely; add a small amount to the spice blend to achieve a stuffing consistency.
• Stuff each chili firmly with the prepared spice blend, then place them in a clean glass jar and cover with the remaining mustard oil for storage and sun exposure.

Why It Matters: Prepare delicious red chili pickle at home this winter using fresh ingredients and a traditional method.