As per North Indians method, this red chilly powder will be 'think red' in colour and very good for putting pickles.

Ingredients:

1 kg red dry chilli
1 tsp oil
for preseving: small blocks of asafoetida
or
salt

Method:

For a deep colour but a not too spicy taste, choose the long shiny thick dried chillies.

Sun them till crisp.

Break off stalks, and discard.

While pounding add a tsp. oil to a kg. of chillies.

This will keep the sting of the chillies from permeating the air and everybody's nostrils.

(It will also act as a preservative, you will not feel sticky because of the oil. When I shifted from Rajasthan, I brought this red chilly powder and I had it for 1 1/2 years with out any problem)

Put in ziplock polythene bags. Or in glass jars, with airtight lids.

Put small blocks of asafotedia or spread some salt on top of the powder to

preserve from getting spoilt for longer time.