Wash and dry red chillies. Slit in middle and remove all seeds.

Dry roast mustard and methi seeds. Once roasted add kalaunji and fennel seeds. Roast it for very few minutes.

Grind it to powder.add salt, chili powder, aamchur, black salt to masala.

Stuff chillies with this masala. Put it in a dry glass jar. Take mustard oil in a pan and heat it. Cool oil and add to stuffed chillies. Close lid and put it in sun rays for 10-12 days. Enjoy this delicious tempting pickle with puri, paratha or roti..