Stuffed Green Chilli Pickle

Slit the green chillies and hollow each and every chilly

Now heat the mastard oil on a very hot temp then turn off the flsme and keep the hot mastard in a bowl

Take another bowl and add salt, mastard powder, fennel, fenugreek, asafoetida and 2tsp hot mastard oil and mixx well to a thick paste

Now fill the mixture in chillies and keep in a plate

Now dip the chillies one by one into mastard oil and put them in a glass jar

Pour all the left mastard oil on the chillies and cover with cotton cloth and keep it in the sunlight for a week

Green chillies pickle is ready