Rinse fresh red chillies with water a couple of times. then wipe dry each red chilli with a kitchen cotton napkin.
The chilies have to completely dry.
Remove the crowns from the red chillies. then with a knife make a slit on each red chilli. ensure that you slit the chilli only one side and keep it whole.
With spoon scrape of the seeds and pith from each red chilli.
Once you remove the seeds and pith from each red chilli, then cover them and keep aside.
# pickle masala
1. Combine all dry ingredients in a small grinder jar. powder the spices coarsely. do not make a fine powder. Transfer the coarsely powdered spices in a bowl.
Take mustard oil in separate Bowl.
Add 2 to 3 tbsp mustard oil in the coarsely ground pickle masala. this is to moisten the masala so that it can easily be stuffed in the red chillies. Mix very well.
Stuffing:
Take a portion of the pickle masala and stuff in each res chilli This way stuff the masala in all the red chilies.
Now dip each red chilli in mustard oil and
place each stuffed red chilli in a clean glass jar or ceramic jar. either you can sterlize the glass jar or keep it in sun with it's lid for a couple of hours. Add remaining mustard oil in a jar.
Close the jar with it's lid. then shake the jar, so that the mustard oil coats all the red chilies.
remove the lid. place a muslin cloth on the mouth of the jar. secure it tightly with a string or rubber band.
Place the pickle jar in the sun. during evening, remove the jar from sunlight in the evening and keep in a dry place in your kitchen. next morning again keep in the sun. Shake the jar everyday before keeping in sunlight. Overall keep in the sun for about 5 to 7 days.
Once the red chilli pickle is matured, then you can start serving it with your meals. Once the red chilli pickle is done, then you can keep in fridge or keep the jar in a cool dry place.
