Wash and pet dry the green chilly.
Remove the head and cut in slit.
Dry roast the asafoetida,fennel seeds,black mustard seeds,cumin seeds and fenugreek seeds.
Once cooled to make a coarse powder.
Add turmeric powder and salt and mix well and add inthe green chilly.
Also add mustard oil and vinegar and mix well.
Keep in the sunlight for one to two days
Now your green chilly pickle is ready to eat.
