Wipe all the red chillies with a clean cloth and cut their stem.
Cut the chillies in two halves then with the help of a spoon or fork, empty the red chillies by taking all their seeds out.
Contain the seeds in a bowl and keep aside
Now grind the mustard seeds (not very fine).
Add black salt, mango powder, carrom seeds, fennel seeds, chilli seeds and little oil to the mustard powder. Mix well
It's time to fill this mustard mixture in the chilli pieces. Be careful while filling as the pieces should not break.
Fill each n every piece gradually n carefully
Heat oil in a small pan and add aesofitida. Bring to a boil. Turn off the flame and let it cool completely
Now take a clean glass jar and pour aesofitida oil in the jar in such a way that the internal walls of the jar get fully polished with the oil.
Now place the stuffed chilli pieces into the jar one by one and finally pour all the mustard oil into the jar
Keep this jar in sun for 3-5 consecutive days
Stuffed Red chilli pickle is ready. It can be consumed after a week and can be preserved for years also.
