Lal Mirch ka Achar

Take a wok and add oil. Heat it and then switch off the flame and let it cool.

Crush methi dana and rai. Now add heeng and all the Masalas to the oil and mix well.

Once it’s completely cooled down add vinegar and mix gently.

Now slit chilies and stuff the Masalas in each chillies.

Take a clean glass jar and put chillies in it. Add some more oil so that chilies are nicely soaked.

Keep the jar in sun for 2-3 days.
Then you can enjoy the pickle.