- Wash and pat dry green chilli on a kitchen towel. Then keep it in sun for 15 minutes. Remove its top. Slit from centre lengthwise.
- Take left over pickle masala in a bowl. Add salt and Kashmiri red chilli powder. Mix it.
- Now fill this masala between slit with the help of spoon.
- Fill these chillie's pickle in a jar. Add vinegar and stir it. Place the lid and keep it in sun for 1 hour for 3 days continuously. Instant pickle is ready. Serve it with lunch.