This can be preserved for 2 months. When refrigerated this can be preserved even for 4 months. Byadgi chillies give rich red colour to the pickle.
Turmeric powder - 1 tbsp
Byadgi Chillies - 1 cup (tightly packed)
Red Chillies - 2 cups (tightly packed)
Fenugreek - 1/3 cup
Mustard Seeds - 3/4 cup
Dry roast each ingredient separately. Be careful not to burn them.
Fenugreek seeds should be dry roasted to golden brown.
Mustard seeds should be roasted till they splutter.
Grind everything in a mixie to a fine powder. Store in an airtight container and use when needed while making instant pickles.
NOTE: Chillies can also be roasted in a spoon of oil. If using oil, the shelf life decreases and can be preserved for only a month.