Deseed the chilies by removing the stems and shaking or scraping the seeds out. Use gloves if you are sensitive to capsaicin. Break the chilies up into 1/2 inch-sized pieces.

Coarsely grind the chilies and carom seeds using a spice grinder or mortar and pestle. I use a coffee grinder that is reserved just for spices.

Heat the oil in a small pan. Add the chili mixture and salt. Stir well and watch the oil closely. When the oil starts to bubble around the edges, add the amchoor. Stir and remove from heat. Let cool. The chilies will continue to crisp in the hot oil.

Transfer to a jar and store in the refrigerator.