Rinse fresh red chillies with water a couple of times. then wipe dry each red chilli with a kitchen cotton napkin. 

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.

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.

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.