You can check the health benefits of Bird’s Eye Chilli here
Indian Garlic whole peeled: 4 cups
Bird’s Eye Chilli/Kanthari Mulak (whole): 2 cups
Kashmiri Chilli Powder: 4-5 tbsp. (as per tolerance)
Asafetida: 1 ½ tbsp
Mustard Powder: 1tbsp (dry roast mustard seeds and powder it)
Fenugreek seeds: ¼ tsp
Mustard Seeds: few
Curry leaves: few
Coconut/refined oil: ¼ cup
Vinegar: 2 cups
Method Of Preparation
Heat oil in a pan and splutter mustard seeds and fenu greek seeds. Then add curry leaves to it.
Put the flame in very low and add chilli powder, asafetida powder and mustard powder to it. Stir well and switch off the flame.
Let it cool a bit and add garlic and bird’s eye chilli to it. Add salt and stir well.
Then add vinegar to it. (You can adjust the quantity of pickle according to your desired consistency of the pickle.)
Stir well and when cooled well store in an air tight bottle.