Red chillies pickle

Name: Red chillies pickle
Yield: many
Cuisine: Indian
Ingredients: 200 grams yellow mustard; 150 grams coriander seeds; 2 tbsp kalunji (mangaraila); 4 tbsp fenugreek seeds; 150 grams dry mango powder (aamchur powder); To taste salt; 11/2 liters mustard oil; 2 tsp asafoetida; 1 small bowl turmeric powder; 3 kg bharava red chilies

Arachana ( Tanya) @cook_17630345

#rainbowweek5

Arachana ( Tanya) @cook_17630345

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Ingredients

many

200 gramsyellow mustard
150 gramscoriander seeds
2 tbspkalunji (mangaraila)
4 tbspfenugreek seeds
150 gramsdry mango powder (aamchur powder)
To tastesalt
11/2 litersmustard oil
2 tspasafoetida
1 small bowl turmeric powder
3 kgbharava red chilies

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Steps

1

First, take a moist cloth rub all chillies now cut into medium size pieces.
2

Then keep it up in the sunlight for 1 hour.
3

Now take a given all spices except 1tbsp fennel seeds and mustard seeds. Now dry roasted all spices for 5 to 8 min on medium flame.
4

Now put in a blender jar add roasted spices and blend it make a fine paste keep it aside.
5

Aging in a blender jar add mustard seeds now blend it make a fine paste keep it aside.
6

Take a big parat or thali put red chillies, prepared achari masala powder, turmeric powder, asafoetida, to taste salt, remaining fennel seeds mix it properly.
7

Now add mustard oil as needed, then lightly stuff and mix it.
8

Now keep it in a air tight container or jar and again pour mustard oil and keep it up in the sunlight for 4 or 5 days.
9

Divide red chilli and achari masala as per taste.