Ingredients
20
green Serrano chili peppers
2
tbsp oil, mustard oil preferred
Directions
1.
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.
2.
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
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