Remove the chilli's stems. After washing them, pat them dry. If possible, let them dry overnight.
Gently cut the chilli solely from the middle, either with gloves on or with some oil on your hands. Continue doing this with each chili.
Gently deseed each chilli and remove the membrane with the back of a spoon. Take cautious not to cut the chilli all the way through.
Discard all the seeds
Dry roast the black and yellow mustard seeds in a skillet or kadai over low heat until they begin to burst. Move them to a dry, clean platter.
The fenugreek seeds should then be dried until they are just beginning to turn golden. Move to the same plate.
Then, dry roast the cumin or jeera and fennel seeds until they begin to pop. Move to a dish.
Heat the oil in the same kadai till it reaches the smoking stage and set it aside. Allow the oil to cool fully.
Cool all the dry roasted spices
Now simply use a mixer grinder to pulse ground the spices. Don't grind the spices into a powder; instead, maintain them coarse.
Transfer the spice mix to plate and add the remaining dry ingredients – turmeric powder, salt, asafoetida, amchur powder, kala namak, nigella seeds, carom seeds and mix well.
Now add the vinegar and around 2 tablespoons of the cooled oil to this mixture and mix well.
Now the stuffing mix is ready and can be filled into the red chillies.
Carefully place this masala inside each chilli using a tiny spoon. Verify that there is adequate stuffing. For each chili, repeat the procedure.
After dipping each chilli in oil, place them in a sterile, clean container. Cover the container with the remaining oil. This can also be mixed with any leftover masala.
For three to four days, this pickle should be stored in direct sunlight. Keep the pickle outside during the day and bring it inside at night. Tie a fresh muslin cloth around the jar's mouth. Continue doing this for three to four days, or until the chillies are tender.
Once ready the chillies would be soft, the pickle can be kept in refrigerator for up to a year.
