Ingredients 

• Fresh Red chillies-15-20 pieces
• Salt-10 tbsp
• Rai-15 tbsp
• Amchoor powder-20 tbsp
• Saunf-5 tbsp
• Jeera-2 tbsp
• Peppercorn-1 tbsp
• Cloves-1 tbsp
• Black Cardamoms - 20 piece
• Mustard Oil-3 cups

• Dry chillies with a soft cloth. Remove stem and cut from the top. Hollow from inside removing seeds and pulp with the stem of the spoon. Save the seeds and pulp. 
• Grind all the spices in a dry grinder. Mix with salt and seeds. 
• Heat half of the oil and mix masala in hot oil. Cool it. 
• Stuff chillies with this masala and put them in a jar. Pour rest of the oil on the top. 
• Keep the pickle in a warm place for 2-3 days. After that it is ready to eat