Rajasthani Whole Red Chilli Pickle (Sabut Lal Mirch ka Achar)

Wash and dry the whole red chilies completely. Make a slit in each chili without cutting fully.  Mix rai, fennel, fenugreek, turmeric, red chili powder, salt, and hing in a bowl.

Add a little mustard oil to the masala and mix well. Stuff the masala inside each chili.  Place the stuffed chilies in a clean glass jar.  Heat mustard oil until lightly smoking, cool it completely, and pour over the chilies.  Add lemon juice or vinegar.

Keep the jar in sunlight for 4–5 days and shake gently daily. Ready to Eat The pickle becomes spicy, tangy, and flavorful after a few days. Serve with Paratha, Khichdi, or traditional meals.