20 green Serrano chili peppers
3 tablespoons coriander (dhania)
1-1/2 tablespoon fennel seeds (saunf)
1 teaspoon fenugreek seeds (mathi)
1 teaspoon mustard seeds (rai)
1/8 teaspoon asafetida (hing)
3 teaspoons salt
1 teaspoon mango powder (amchoor)
1/2 teaspoon turmeric
1 tablespoon vinegar
2 tablespoons oil, mustard oil preferred


Wash and dry the chilies and cut a vertical slit, lengthwise in each one.
Combine coriander, fennel and fenugreek seeds and grind coarsely.
Add salt, mango powder and turmeric to the ground spices; mix well.
Heat oil till it is quite hot, and then pour over the dry ingredient mixture. Mix well.
Add vinegar and mix well, again.
Stuff green peppers with the spice mix and place in a glass jar. Place jar for 2 days at room temperature or for 1 day in direct sunlight.
Chili Pickle can be refrigerated up to a month.


As an alternative to stuffing the chillies, you can slice the chili into 1/8inch pieces and mix it in with the spice mixture.

To reduce the heat of the pickle, remove pepper seeds prior to stuffing with the spices.