Wash and give cut from center.
Remove seeds from chilli. (Optional)
Mix split mustard seeds, split fenugreek seeds, fennel seeds, mango powder, salt, asafetida and turmeric powder in a bowl.
Fill above Masala in chillies.
Dip stuffed chillies in mustard oil one by one & Keep in jar. Keep this pickle in sunlight for 2 days.
Chillies pickle is ready to eat.
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