Green Chili Pickle

This is an old-fashioned way to preserve small fresh green chilies. They are sun-dried and skillfully mixed with spices. The pickles keep for more than a year and will become more pungent as they age. This pickle is very hot, so serve only a small quantity and always use a dry, clean spoon to remove the pickles from the jar. In Nepal, bird’s eye chilies or bird peppers (jire khursaani) are used, but any type of green chili will work.