Red chillie pickle

250 grams big red chillies for stuffing
4 teaspoons fenugreek seeds, roasted and powdered
3 teaspoons Red chili pepper
8 teaspoons aniseed powder
8 teaspoons Salt
4 teaspoons mustard powder
4 teaspoons cumin powder
juice of 2 Lemons
1 cup Oil heated and cooled
4 teaspoons amchoor


Remove the stems of the chillies and then the seeds from the stem side carefully with the back of a hair pin. Wet all the ingredients with lemon juice and a little oil. Fill the masala tightly in the chillies and pack them in a jar. Pour the oil over them. Keep for one month. Shake the jar carefully every 2 or 3 days.