Wash the chillies well in running water and remove the stalks.In a glass bottle add 250 ml of white vinegar and add one tea spoon of salt ( non iodized) and two  teaspoons of sugar and mix well. Add half tea spoon of fennel, half tea spoon of kala jeera half tea spoon of ajwain and half tea spoon of jeera  to this mix. Cut the chillies into different shapes and add to the mix. Leave the mix for 2-3 days. While making salad or chat add a tea spoon of the vinegar in the top to a bowl of curd and add other ingredients as required. When the vinegar is over, the leftover chillies can be added to lemon or mango pickle.

Add all ingredients and store