My friend Poroma gave me this recipe. I grew lots of chillis and she dealt with the red ones while I pickled the green ones and we swapped some jars at the end.
Do this recipe in the morning so the chillies get a full day in the sun. If you don't live in a sunny country or are having an unusually wet summer, leaving the prepared chillies in an oven set at a very low heat for a few hours would probably work.
Ingredients
A pile of red chillis
A few teaspoons of cumin and anise seeds (three parts cumin to one anise)
A teaspoon of salt
Lemon juice
Roast the seeds and pound them well. Mix with the salt then add lemon juice to make a thick paste. Prepare the chillies by cutting off the end with the stalk, slitting down one side and removing the core. Spread the inside of each chilli with spice mixture and lay them side by side on a tray.
Lay the tray of chillies somewhere sheltered outside where it
will catch the full sun. At the end of the day the chillies will have lost a
lot of their water and will be looking fairly shrivelled. Pack them into thoroughly
cleaned jars and store in the fridge. They should keep for a few weeks, maybe
more.