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Ruchi 
Large Red Chili is filled with a mix of spices and dunked in Mustard oil, to give this rustic spicy pickle. This is best had with Parantha, Poori, and can be had with rice and dal also.
I like my chilies a little crunchy, so I allow it to stand in sun just for a day or two. If you like it soft, allow it in sun for a week. You can use raw Mustard oil, it gives a peculiar flavour liked by many. In this case do not heat the oil. Roast the whole spices separately. Grind the spices coarsely. Do not reduce the amount of salt/ mustard oil. they are essential for preservation.
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