Cooking Time: about 5 minutes
Ingredients
- 500 gms red chillies
- 90 gms salt
- 75 gms coriander (dhania) powder
- 60 gms fennel seeds (saunf)
- 185 ml mustard (rai / sarson) oil
- Split the peppers lengthways from one side from the stalk to the tip, to create an opening for the filling.
- Snip it a little on one side at the broad end to make it easier to fill.
- Remove the seeds of you do not want these to be too hot.
- Put the salt, ground dried mango, ground coriander and fennel seeds in a bowl and mix together.
- Stir in 60 ml (2 fl oz) of the oil.
- Stuff the peppers with the spice mixture, pressing it in firmly.
- Heat the remaining oil a heavy-based sauce pan or wok over light heat. when you notice some movement in the oil and its fragrance becomes very strong, add the stuffed peppers. cook, 5 minutes until the pepper begin to look glossy and slightly cooked.
- Turn off the heat and leave the peppers and oil to cool.
- When the peppers and oil are completely cool, transfer them to sterilized, airtight jar, then screw on the lid.
- The peppers are then ready to eat but they will tenderer and the flavor will mature of you leave them for a few days
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