First of all wash chillies and keep it in sun for half an hour to completely dried up then cut into four and again keep it under sun for half an hour.
Add turmeric red chilli and achari masala along with salt, mix it well then add 1 teaspoon Amchur powder and add some mustard oil so it can get mixed with chilli and spices together.
Take a glass jar or bottle and fill it with chilli pickle and pour remaining mustard oil in it from top, keep it under sun for two three days, chilli pickle will be ready to use. No preservative is being used in this pickle so it is very healthy and pure.
Close the lid tight to store for long.
