Ingredients :
- 50 g Bhoot chili peppers
- 1/2 teasp crushed fenugreek seeds
- 3 tbsp yellow crushed mustard seeds
- 1/2 teasp turmeric powder
- 1/2 tbsp crushed fennel seeds
- 1 tbsp salt
- 1/4 cup lemon juice
- 1/2cup mustard oil
- 1 sterilized glass jar
Method :
- Wipe the chilies with damp clean cloth and let them dry completely.
- Cut the chilies into 1 cm small pieces
- Mix all the spices and salt together.
- Mix with the chilies.
- Transfer into a clean and dry airtight, glass container.
- Add freshly squeezed lemon juice and oil.
- Cover with the lid tightly. Shake the bottle vigorously.
- Keep in the sun for 7-8 days, shaking in between.
- Pickle is ready to eat
Eat with caution. EXTREMELY HOT !!!