Pickles - Dry Chilly Pickle
50 gm dry chillies, short thick variety
1 cup brine
1 cup vinegar
10-15 cloves garlic
2" piece ginger
1 tsp mustard, roast and grind to powder
1 tsp methi, roast and grind to powder
Clean the chillies with piece of cloth and pick off the stalk.
Put them into a wide mouthed bottle and pour the vinegar and brine.
Slit garlic length wise and slice the ginger into 1/2" long pieces.
Mix these and the powder to the chillies and stir well.
Stir this again every day, and use after a week.