Wash ,and clean with a muslin cloth keep in sun light for 2-3 days .
Dry roast fennel,fenugreek and onion seeds separately
Coarsely grind in grinder with sugar.
Heat the oil on smoking point add heeng and switch the flame
Put the oil in a mixing bowl add turmeric powder.
Now mix all spices with vinegar.
Remove the stem of chilies and slit them.
Now stuff the massala mixture into the chilies them put in a sterilize jar.
Pour the oil and onion seeds mix well, cover with muslin cloth, keep the pickle in sun light for 5 to 7 days.
After that cover the container with lid.