I usually prepare for 1 whole year. The quantity of red chilly depends upon the size of the family and the amount of powder you use in gravies. For a family of three, I buy 1kg red chillies and prepare the powder which can last up to a year. Grinding is always done in flour mill. But preparing the chillies for grinding is very important to get fine powder.
On your terrace, spread a clean cloth or news paper and place the red chillies on it. Let it dry for the whole day. If the sun is fierce, one day is enough. But if the climate it little cloudy, then you need to do this procedure for 2-3days. when you break a red chilly, it should break in a snap. You need to hear a sharp sound while breaking. If you hear, then the chilly is perfect for grinding. If the chilly bends with out breaking, then you need to dry it for another day.
After the red chillies are completely dry, transfer them to a large jar and take it to flour mill. Ensure that the powder is very fine. Flour mills have plates and they will help you cool the powder before you take it home. If the powder is hot and you close the lid the powder will burn. So always cool it in the mill and take it back home.
In home, spread the powder on two to three sheet of news papers and allow the powder to cool completely. Sift with a sieve and remove any big particles. Transfer powder to airtight jar. Transfer a small amount of powder for daily use and keep the remaining powder untouched so that it stays fresh even for a year.
Pickles using home made chilly powder isa always flavourful and colourful.
