Rains and wipe dry the green chili and cut a vertical lengthwise slit in each one. Dry roast the coriander, fennel and fenugreek seeds.
Cool completely and blend to slightly coarse powder. Transfer to the massala powder into a bowl add all grinned spices, salt, black pepper powder, sugar, dry mango powder, turmeric powder, vinegar and oil mix well.
Stuff the mixture into the green chili and place in a glass jar. Keep the jar in direct sunlight for two days. Pickle is ready to serve.