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1-Large red chilies 18-20
2-Mustard oil 3cups
3-Cumin seeds 4tbs
4-Mustard seeds 7tbs
5-Fennel seeds 2tbs
6-Black pepper corns 1tbs
7-Mustard powder 7tbs
8-Mango powder 1cup
9-Coriander seeds 4tbs
11-Asafoetida [hing] powder 1tsp
12-Cardamom seeds [black] 1tbs
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1-Wash and thoroughly dry the green chilies, trim the stems.
2-Slit the chilies up to the stem, scoop out the inner flesh and seeds and keep aside.
3-Dry roast cumin seeds, mustard seeds, coriander seeds, fennel seeds on a slow fire. Cool and grind coarsely with cardamom seeds, pepper corns and scooped flesh and seeds of red chilies.
4-Heat half of the oil till smoking point and let it cools thoroughly.
5-Mix together heated oil, ground mixture, mustard powder, mango powder, hing powder and salt.
6-Add the lemon juice to this mixture and mix well.
7-Stuff each chili with this mixture. Put the chilies into a sterilized jar, pour the remaining oil, cover the lid tightly and keep it out in the sun for a week, shake gently each day to make sure the oil coats the chilies well.
8-Achar is ready to eat. It lasts for two months.