Red Chili Pickle

PREPARATION

1. Add 2 tablespoons fenugreek, 2 tablespoons cumin, 2 tablespoons fennel, 1 tablespoon carom, 2 tablespoons mustard in a blender and blend well.
2. Transfer this mixture into a bowl, add 50 grams salt, 2 tablespoons turmeric, 2 tablespoons dry ,mango powder, 1 tablespoon chili flakes and mix well.
3. Add 2 tablespoons oil and mix well again.
4. Cut tops from chili peppers, discard seeds and membranes.
5. Stuff the mixture inside all the chili peppers.
6. Transfer the peppers to an airtight glass bottle or container.
7. Pour 100 milliliters oil in it.
8. Store it at room temperature for 3-4 days or till the outer skin of the peppers has become little soft.
9. Enjoy with your favourite meal.