Rinse the green chilies thoroughly and remove the stem. Wipe the chilies with a cloth or paper towel.

Make vertical slits in the chilies with a knife , keeping them joined at one end.

Roast the cumin seeds, fennel seeds, mustard seeds and fenugreek seeds in a hot pan or tawa for not more than 1 min. Turn off the flame.

Take the mix of mustard seeds, cumin seeds, fenugreek seeds,fennel seeds and grind it in a blender to make coarse powder.

Transfer the powder to a bowl and add turmeric powder, garam masala, vinegar and salt.

Heat mustard oil and add asafoetida to the hot oil. Turn off the gas.

Add the hot oil to the ground pickle masala. Mix well.

Now stuff each green chilly with this masala and keep on a plate.

Transfer to a glass jar.

Pickle will be ready to eat in 2-3 days.
Note: To store longer add more oil and keep in fridge.