Ingredients:

20 green Serrano chili peppers
2 tablespoons coriander
1 tablespoon fennel seeds
1 teaspoon fenugreek seed
3 teaspoons salt
1 teaspoon mango powder
1/2 teaspoon turmeric
1 tablespoon vinegar
2 tablespoons oil, mustard oil preferred

Preparation

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 a month.