Green chilly pickle

Ingredients:

10-15 fresh green hot chillies

2 tbsp Coriander seeds

2 tbsp turmeric powder

2 tbsp Fenugreek seeds

2 tbsp Mustard seeds (optional: if using mustard oil skip the seeds)

2 tbsp fennel seeds

2 tbsp kalonji

2 tbsp Whole black pepper 

Few cinnamon sticks

Salt to taste (keep it on a higher side as a preservative, I used 1 tbsp)

Oil

Recipe:

1. Blend all the spices in coffee grinder to obtain a granulated-fine powder.

2. Wash, and completely dry the chillies. Cut the green chillies. Slit them from the center.

3. Preheat 1/4 cup cooking oil, preferably mustard oil, if not then any vegetable oil is fine and add mustard seeds in the mixture above.

4. Once the oil is hot,turn off the stove. Add the green chillies followed with ground spices.

5. Mix evenly so the spices get inside of the chillies. Leave the chillies in spices for 10-15 minutes. After the mixture has cooled, using a spoon fill the chilly centers with spices.

6. Transfer the cooled spice and chillies mixture into a clean, dry glass jar and keep in the kitchen  for about 5 days. Mix intermittently. At the end of 5-6 days the chilly pickle will be ready. Enjoy the spicy hot pickle with your favorite meals!!