Wash and wipe dry
the green chilies. Make a vertical slit
in the center of each chili.
Take coriander, fennel, and fenugreek
seeds and grind them coarsely. Heat the
oil and mix all the dry ingredients together,
add vinegar and mix
Fill the peppers with spice mix. Keep
them in a glass jar and keep the jar in
the sun for a day.
Chili pickle can be refrigerated for about