Wash chillies, dab them dry. Slit each chilli removed all the inner flesh and seeds and dicard. Keep aside.
Meanwhile dry roast all the whole spices separately except kalonji.
Take it them in a wide deep plate and cool them till they come to room temperature.
Take all the dry roasted masala in a dry grinder jar and add powdered masala and salt.
And grind them to a slightly coarse powder.
Take out this powder in a big bowl add the kalinji in it and mix well and check the seasoning.
Add few tbsp of oil and mix well.
Stuff all chillies generously with the stuffing masala.
Heat oil in a pan till smokey add hing take off fire.
Allow to cool to room temperature.
Arrange the stuffed chillies in a sterilised wide mouthed glass pickling jar the glass should be able to with stand hot temperatures.
Pour lemon juice over the chillis and pour heated and cooles mustard oil over them.
Tie a thin muslin or cotton cloth on the mouth of the jar.
And keep in direct sun for 6-7 days or till the pickle is done.
Shake gently each day to make sure the oil coats the chillies well.
Once pickle is done close the lid and enjoy your red chilli pickle is kept stays good for 3-4 years at room temperature.
Serve with plain chapati or rice.
