Ingredients:
1kg fresh chillies (red and/or green)
1 tbsp ground turmeric
2 tbsp salt
125ml vinegar
2 tbsp garlic, chopped
500ml mustard oil
1 tbsp fenugreek seeds
2 tbsp nigella (kalonji) seeds
2 tbsp black mustard seeds
2 tsp asafoetida
Method:
Wash the chillies thoroughly, pat dry then cut off the stalk ends before slicing the chillies crossways into 1cm lengths (use a mix of chillies for a blend of tastes, textures and heat).
Place the chillies in a bowl, sprinkle with the salt and turmeric and toss to combine. Cover loosely and set in the sun for 2 days to dry. Alternatively, place in a very low oven for 2 hours each day for 2 days.
On the second night, place the mustard seeds in the vinegar and set aside to soak over night. The following day, pour the mustard and vinegar mix into a blender and process until the mustard seeds are chopped.
Heat the mustard seeds in a large pan, add the fenugreek and the nigella seeds and cook, stirring constantly, until the fenugreek is golden brown and aromatic. Crush the asafoetida and stir into the oil. Fry briefly then work in the mustard vinegar and the part-dried chillies.
Continue cooking, stirring frequently, until the oil separates and rises to the top and the chillies are just cooked through and soft.
Take off the heat and set aside to cool then spoon into sterilized jars. Seal with vinegar-proof lids, label and store in a cool, dark, cupboard. Allow to mature for a week before serving.
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