Red chillies stuffed with dry roasted spices, lemon juice and mustard oil. This Banarasi-style red chilli pickle is spicy, fiery and makes for the perfect accompaniment for your Indian meals.

3. In a mixer jar grind the methi, sarson, ajwain, mangrail and saunf. Combine the ground powder (Garam Masala) along with red chilli powder and hing (Asafoetida) to the amra. Add the mustard oil over ...