1. Wash chillies, dab them dry.

2. Oil hands a bit, or use kitchen plastic gloves to handle chillies.

3. Slit each, removed just some seeds depending on how hot a pickle you want.

4. Keep aside.

5. Mix all dry powders and salt, except asafetida.

6. Stuff each chilli with this mixture.

7. Heat oil in a small pan till smoky.

8. Add asafetida, whole seeds, take off fire.

9. Allow to cool to room temperature.

10. Pack whole chillies into a wide mouthed sterile jar.

11. Pour lemon juice over them.

12. Pour oil over them.

13. Shake jar gently, cover and keep aside.

14. Shake every day, for 5-6 days, till chillies are tender.

Making time: 1 hour
Makes: 500gms. approx.
Shelflife: 6 months refrigerated