At this time of year, we have lots of these red hot little chillies called vai-hmarchate here, literally translated into birds' eye-view chilli. Get loads of these, make sure you break off all the stems and discard any that are even partially squishy. Then get a fork and pierce little holes into them. This can get pretty tedious but it's to make sure the the oil and masala gets properly marinated into the chilli innards.
Next you get a packet of pickle masala. Told you this is a recipe for dummies!
You then liberally sprinkle it all over the pre-fork-pierced chillies, like so....
Then you heat a liberal amount of oil in a pan and pour your spicy concoction into it. Make sure the heat's not turned up too high, and keep cooking till the chillies are tender...
Wait for it to cool down and then pour into a jar. You can put it out in the sun for a couple of days or you can eat it right away if you want to. And hey presto, you're all set for a red hot chilli winter!
