Firstly, remove the head of chillis and cut into 1"pieces. Further, in a Tawa dry roast Aniseed , Mustard seed , Kalonji and fenugreek seed , dry roast on low flame for a minute. Cool completely, and blend to slightly coarse powder.Transfer to the masala powder onto the chillis. Also add in turmeric, salt and lemon juice. Mix well making sure everything is combined well. Now heat oil, once the oil is hot, add in pinch of hing. Allow the oil to cool completely and pour over chillis. Mix well to all the ingredients well. Also add vinegar, vinegar acts as preservative and stores for long time. Mix well and keep under sun for 6-7 days for soft and more flavour and now finally, serve chill pickle with rice and roti.
