Lingkan Reang
Rinse and dry fresh red chillies, remove crowns and make a slit on one side.
Scrape out seeds and pith, then set the chillies aside.
Grind mustard, fennel, and fenugreek seeds coarsely, and mix with dried mango powder, turmeric, asafoetida, and salt.
Moist the spice mix with mustard oil and stuff it into each red chilli.
Place stuffed chillies in a sterilized jar, add leftover masala, and pour in mustard oil.
Seal and sun the jar for 5-7 days, shaking daily, until the chillies soften, then store in the fridge or a cool place.