firstly, roughly chop the chillis.
now transfer the chopped red chilli into blender along with 1 small ball sized tamarind.
blend to coarse paste. transfer to bowl and keep aside.
prepare the pickle masala by dry roasting, 1 tsp jeera, 2 tsp mustard, 1 tsp coriander seeds, ¼ tsp methi, 1 tsp saunf and ¼ tsp ajwain.
blend to fine powder and pickle masala is ready.
transfer the prepared pickle masala along with ¼ tsp turmeric and 1½ tsp salt.
combine well, adding more salt if required.
now prepare the tempering by heating 2 tbsp oil.
add in 1 tsp mustard, 1 tsp chana dal, ½ tsp urad dal add 3 clove garlic and roast till garlic turns golden.
now add few curry leaves, 1 dried red chilli and pinch of hing. saute and splutter.
pour the prepared tempering over chilli pickle and mix well.
finally, instant red chilli pickle is ready to serve or store for a month in refrigerator.