Assemble all ingredients together to avoid last minute rush.

Wash red chillies and pat dry them with kitchen towel completely. Best to sun dry them for 2-3 hours.

Let’s prepare stuffing for red chillies. Add all the masala in Grinder except mustard oil and blend to make a coarse powder.

Then, mix in mustard oil and mix nicely with a Spoon. If you are allergic to chilies, recommended to wear gloves.

With a knife cut off the crown of the chillies and slit in between lengthwise half way through leaving intact from the lower end. Remove all seeds and veins from the inside of chillies with Knife.

Now stuff each chilli with the prepared masala using your fingers or a teaspoon.

Place all the red chilies in clean and dry Airtight Container. Drizzle mustard oil from top over the red chillies in jar.

Keep under sun for 2 to 3 days. Check and add some mustard oil each day.

Red Chilli Pickle can be stored for 1 year at dry place and room temperature.