1 ½ tablespoons sugar

2 tablespoons white vinegar

1 teaspoon salt

2 ½ tablespoos warm water

10 finger-length green chilies, desseded and sliced

Method:

Combine the sugar, vinegar, salt and warm water in a bowl. Add the sliced chili and mix well. Set aside to cure for 2 to 3 hours, then serve in small bowls. This pickle keeps for a week in the refrigerator