Banarasi Red Chilli Pickle

Recipe to prepare "Banarasi Red Chilli Pickle":

Ingredients:
5 large-size red chillies
1 pinch salt, per chilli
1 pinch dry mango powder/amchur, per chilli
For Masala:
3 tbsp fennel seeds
3 tbsp coriander seeds
1 tbsp fenugreek seeds
1 tbsp onion seeds/kalaunji
8 tbsp mustard oil
1/2 tsp black salt
1/2 tsp asafoetida
5 tbsp yellow mustard
1 pinch dry ginger powder/saunth
1/2 tsp dry mango powder/amchur
1/2 tbsp salt
For Achar:
2-3 tbsp mustard oil

Method:
Take red chillies; slit in the centre, and fill them with a pinch of salt and dry mango powder.
For Masala:
Turn on the gas on low flame.
Add fennel seeds, coriander seeds, fenugreek seeds and onion seeds; dry-roast for 2-3 minutes on low flame until the spices give out fragrance, and their color changes. Keep on tossing in between to let the spices cook evenly.
Transfer the roasted spices in a bowl, and let them cool to room temperature.
Heat oil in a pan.
Meanwhile, add black salt to the roasted spices, and grind coarsely in a mixer/grinder.
Add asafoetida to the hot oil, and put off the flame.
Mix well, and add ground spices. Mix well.
Add yellow mustard, and mix well.
Add dry ginger powder, dry mango powder and salt; mix well.
Let masala cool to room temperature.
For Achar:
Take the slit red chillies, and stuff them with the masala.
Put the stuffed chillies in a bowl, and pour remaining masala and mustard oil on them.
Store it an air-tight container.
Benarasi Mirch ka Achar is ready to use after one week of its preparation.