Sunny Priyan
10 green chillies, 2 tablespoons mustard oil, 1 tablespoon mustard seeds, 1 tablespoon fenugreek seeds, 1 teaspoon turmeric powder, 1 tablespoon salt, 1/4 teaspoon hing.
Wash and dry the green chillies. Slit them lengthwise without cutting them completely.
In a pan, heat mustard oil on medium heat. Add mustard seeds, fenugreek seeds, and hing. Stir in the turmeric powder, salt, and sugar. Cook for a minute until the mixture is well combined.
Stuff the prepared chillies with the mustard-oil mixture.
Place the stuffed chillies in a clean jar. Pour the remaining mustard oil and spice mixture over the chillies. Close the jar tightly.
Allow the pickle to marinate for about 3-4 days. It’s ready to serve. Enjoy your spicy and tangy Assamese Chilli Pickle.