This pickle from Uttar Pradesh looks hot but tastes cool.
Time Required: 30 Minutes + Maturing time
Ingredients:
20 large Red Chilies
2 Cups Mustard Oil or Sunflower Oil
For the filling:
2 tbsp Mustard Seeds
3 tbsps Cumin Seeds
2 tbsps Aniseed/Fennel seeds
5 Dry Red Chilies
6 tbsps Mustard Powder
4 tbsp Raw Mango Powder
8 tbsp Salt
Juice of 5 limes
1 tsp Hing / Asafetida
Method:
Wash and dry the chilies. Trim the stems and slit the chilies, ensuring that the stem stays intact. Roast the Dry Red Chillies, Cumin Seeds, Mustard Seeds, and Aniseed/Fennel Seeds on low flame. Cool and grind coarsely. Mix with Mustard Powder, Raw Mango Powder, and Salt. Add the Lime Juice to this mixture and mix well.
Stuff each of the Red Chilies with the masala. Arrange the Chilies in a dry glass jar. Heat the Mustard Oil in a pan and add Asafetida. Let the Oil cool. Pour this Oil over the stuffed Chilies in the jar. Close the jar and keep it out in the sun for a week to ten days.
Serve with Indian Bread.