8lbs bullet (large green) chillies
2oz cumin seeds
1oz fennel seeds
1oz coriander seeds
1oz dry red chilli
2oz mustard seeds
5oz sesame seeds
3 pints mustard oil
10oz freshly grated coconut
½lb ginger paste
About 3tbs salt to taste
Roast dry spices without oil on slow flame and pound to a coarse powder. Slowly roast coconut until golden.
Slice chillies and salt. Toss well and set aside.
Heat oil. Put ground spices coconut and ginger paste in a large dry bowl and pour over oil.
Stir and pour over chillies. Mix well. Check seasoning.
When cool put in tub or jar cover with a cloth for a few days before bottling.