Chilli Pickle

Made some of this earlier - hmmmm
Beware - IT'S HOT

Indian Chilli Pickle

1 kg (2 lb) fresh red or green chillies - your choice of varieties
125 ml (4 fl oz) vinegar
2 tablsp chopped garlic
500 ml (1 pint) mustard oil - most asian stores sell this
1 tablsp fenugreek seeds
1 tablsp ground turmeric
2 teasp nigella seeds
2 tablsp black mustard seeds
2 teasp crushed asafoetida - all asian stores sell this
2 tablsp salt
Wash and dry the chillies.
Cut off stalks and slice chillies across into 1 cm (1/2 in) slices.
Sprinkle with salt and turmeric, toss to mix evenly, cover and leave for 2 days in the sun or place in a very low oven for 2 hours each day.
Soak the mustard seeds in vinegar overnight, and grind in an electric blender with the garlic.
Heat oil in a large pan and add the fenugreek and nigella seeds.
Heat, while stirring, until the fenugreek is golden brown, then add the asafoetida, stir, and add the blended mustard seeds and the chillies together with any liquid that is there.
Cook, stirring now and then, until the oil rises to the top and the chillies are cooked but soft.
Let it cool and put into sterilised jars.