Banana pepper quick pickle

This is a quick pickle that is a great accompaniment for any meal.

To be ground:
Coriander seeds (Dhania) - 2 tbsp
Fennel seeds (saunf) - 2 tsp
Cumin seeds (Jeera) - 1 tsp
Mustard seeds - 1 tsp
Fenugreek seeds (Methi) - 1 tsp

For the pickle:
The ground masala
Banana peppers - 2
Mango powder (amchur) - 1 tsp
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Hing - 2 pinches
Oil - 3 tbsp
Salt - to taste

1. Grind the seeds all together in a grinder. The texture will be slightly coarse.
2. Cut the peppers - we slit them lengthwise and then cut them across.
3. Heat the oil in a pan. When the oil is well heated, add the ground masala and fry for a minute - do not let the masala burn.
4. Add the cut peppers and the powders to the fried masala and fry for a minute.
5. Add salt to taste, close the pan with a lid, keep the flame to a low and let the pepper gently cook for about 15 to 20 minutes.
5. Remove from pan once done. This makes almost one cup of pickle that can be served immediately.

This pickle goes well with chapattis or rice. It can be used refrigerated for about 2-3 weeks.