Wash and thoroughly dry the fresh green chillies with a cloth, ensuring no moisture remains. Optionally sun-dry them briefly to extend shelf life.
2
Roughly chop the dried chillies and place in a food processor, pulsing coarsely. Add garlic and pulse to a coarse texture, avoiding a paste-like consistency.
3
Dry roast cumin, mustard, yellow mustard, fennel and fenugreek seeds in a heavy-bottomed pan until fragrant. Cool completely, then grind into a fine powder.
4
Place chopped chillies and garlic in a bowl and add red chilli powder, turmeric powder and salt, mixing well.
5
Add black salt, nigella seeds and asafoetida, then incorporate the prepared spice powder and mix thoroughly.
6
Pour in oil and vinegar—oil preserves the pickle and vinegar balances the flavour while aiding preservation. Mix everything together until well combined.
7
Transfer to an airtight glass jar for storage. Enjoy with roti, paratha, dal and rice.
PrimedTableBETA
