This instant red chili pickle will satisfy all your cravings for something salty and spicy. Put it together in minutes, refrigerate for weeks!
We’ve used mustard oil for the recipe, but if you don’t have it, you can use any other neutral flavored cooking oil of your choice.
If you want, you can also make a little slit in each chili and stuff the spice mix inside for maximum flavor.
Another great idea is to remove the seeds and white fibers from the center.