| • | Remove the stem of the chilies.
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| • | Slice the chillies lengthwise.
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| • | Hollow from inside, removing seeds and pulp of the stem with spoon.
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| • | Save the seeds and pulp.
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| • | Grind all the spices in a dry grinder. Mix with salt and seeds.
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| • | Heat half of the oil and mix masala in hot oil.
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| • | Cool the masala.
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| • | Stuff chilies with this masala and put them in a jar.
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| • | Pour rest of the oil on the top.
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| • | Keep the pickle in sunlight for 2-3 days.
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| • | Stuffed Red Chilli Pickle is ready. |
