Take 7 to 8 pieces of red chilis. Then wash all the chilis and let them dry. Then either slit them from the sides or cut off the top and scoop out the seeds from inside to make them hollow. (Pro tip: If you want to make it spicier, then keep the seeds; otherwise, you can discard them.)

Take a frying pan and add 3 tbsp cumin seeds, 1½ tbsp fennel seeds, ½ tbsp fenugreek seeds, and 3 tbsp coriander seeds. Now dry roast the seeds over low flame.

Now add 3 tbsp black mustard seeds into the spices and dry roast them over low flame. (Pro tip: Do not dry roast unnecessarily; just remove the moisture.)

Now take the spices out of the pan and spread them over a plate to cool down and stop the post-cooking process.

Now take a mixer grinder jar and grind all the spices accordingly.

Now grind all the chili seeds in the grinder. Then add all the spices into the spice mix. (Pro tip: If you do not want to make it spicier, then skip this process.)

Add 1½ tbsp turmeric powder, 1½ tbsp salt, ½ tbsp mango powder, and 1 tbsp black salt. Now mix all the ingredients thoroughly.

Lastly, add ½ tbsp asafoetida. This will enhance the taste, flavor, and smell of the entire pickle.

Now add ½ cup mustard oil into the mixture. (Pro tip: You can heat the mustard oil before adding it or add it without heating. Do not make the mixture loose or runny; rather, keep it tight and dry.)

Now stuff the masalas into the chilis with your clean and dry hands.

Then take a clean, dry glass jar and pour the remaining mixture into the jar. Then add the chilis to it. Then take ½ cup mustard oil and add ½ tbsp red chili powder. Then add the oil into the jar. (Pro tip: The red chili powder will enhance the color of the entire pickle.)

Lastly, add 2 tbsp vinegar to increase the shelf life of the Stuffed Red Chili Pickle. Shake it well so that the vinegar mixes well with all the spices.

Your Stuffed Red Chili Pickle is ready.