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STUFFED GREEN CHILLI PICKLE
INGREDIENTS:
6 cup Mustard Oil
1 cup Lemon Juice
500 gm green chilli
6 tbsp Cumin Seeds
4 tbsp Mustard Seeds
4 tsp Turmeric Powder
6 tbsp Coriander Seeds
2 tsp Fenugreek Seeds
4 tbsp Ani Seeds
Salt to taste

METHOD
Dry-roast all the spices and then grind into a fine powder.

INSTANT CHILLI PICKLE WITH PEANUTS
INGREDIENTS:
50 gm Peanuts (coarsely ground)
2 tsp Salt
3 tsp Turmeric Powder
500 gm Green Chilli
100 gm Mustard Oil
2 tsp Mustard Seeds
2 tsp Til Seeds
4 pinches of Asafoetida
1/2 piece of Dry Coconut

METHOD
Wash the chillies and dry these completely.

CHILLI  AND KINU MARMALADE
INGREDIENTS:
50 gm Dry, Round Red Chillies
2 pinches of Thyme
a Kinu Fruit
1/3 tsp Salt
1.25 cups Sugar
1/2 tsp Red Chilli Powder

METHOD
Cut the kinu fruit into 2 halves and squeeze out the juice.
Retain the juice.
Cut the kinu peels into one-inch pieces.
Boil half a cup of water in a pan and add sugar.

BHARAWA RED CHILLI PICKLE
INGREDIENTS:
500 gm big-sized Red Chilli
1kg Mustard Oil
5 tbsp Salt
5 tsp Turmeric Powder
For Fillings
2  tsp Fenugreek Seeds
4 tbsp AniSeed
4 tbsp Coriander Seeds
4 tbsp Cumin Seeds
2 tbsp Mustard Seeds

METHOD
Dry-roast all the ingredients for the filling and grind to a fine powder.

BHINDI AACHARI
INGREDIENTS:
5-6 tsp Pickle Masala
400 gm Bhindi
250 ml of Mustard Oil
3 tsp of Vinegar
Salt to taste
2 tsp Red Chilli Powder
2 tbsp of Ginger-Garlic Paste

METHOD
Wash the bhindis and pat-dry with a towel.
Cut off both end of the bhindis and make a slit in the centre.
Sprinkle oil and keep aside for 5 minutes.
Heat the mustard oil and fry the bhindis a few at a time till just translucent.
Drain out excess oil.
Sprinkle the bhindis with achaar masala and keep aside for 10 minutes.
In the meantime, in the same oil, mix in the ginger-garlic paste and cook on a low flame for 2 minutes.
Mix in the remaining achaar masala and the chilli powder.
Add the bhindis and cook on a low flame for 3-4 minutes.
Put off the heat and mix in the vinegar.
Allow the achaar to cool completely.
Store in an airtight jar and leave aside for 12 hours, before consuming the achaar.

BETINGAN MAKBOUSS
INGREDIENTS:
4 Lemons (thinly sliced)
10 or more small-sized Aubergines
2 tsp Paprika
5-6 tbsp Walnuts (coarsely chopped)
Salt to taste
Olive oil

METHOD
Drop aubergines into a large pan of boiling water and cook for about 10 minutes.
Drain and dry on a paper.
With a knife, make lengthwise insertion from stalk end to about 1/3 of the full length of each aubergine.
Mix together salt, walnuts and paprika.
Spoon a little of the walnut mixture into each insertion,followed by a lemon slice.
Arrange aubergines carefully in layers in a glass jar and fill with olive oil.
Close the jar tightly and leave for 3 weeks.
By this time the aubergines will be soft and fragrant.
Use as and when required.