Bird’s Eye Pickle is made by marinating fresh bird’s eye chilies in a tangy and aromatic blend of spices and oils. The chilies are typically washed, dried, and slit or left whole before being mixed with a masala made from mustard seeds, fenugreek, turmeric, and asafoetida. Mustard oil or sesame oil is used to enhance the flavors and act as a preservative, while vinegar or lime juice adds a sharp, tangy kick. Garlic and ginger are often included for added depth and complexity. The mixture is left to mature for a few days, allowing the chilies to soften slightly and absorb the rich, spicy marinade. The result is a fiery, tangy, and intensely flavorful pickle that packs a punch. Bird’s Eye Pickle is typically enjoyed in small quantities as a condiment to spice up rice, curries, or flatbreads like roti or paratha. It’s perfect for those who love bold, adventurous flavors and a serious kick of heat. This pickle is not only delicious but also a great way to add a burst of flavor to simple meals.