Wash green chilies thoroughly and remove stalk. Chop the chilies in 1/2 inch pieces. Preheat oil in a pan. When oil is sufficiently hot add cumin seeds. After sauteing cumin seeds add asafoetida, turmeric powder and chopped green chilies. Now add fennel powder, mango powder, coriander powder and salt. Mix all ingredients really well. Stir and cook for 1-2 minutes so that chilies absorb all spices.
Cover the pan and cook for 2 minutes on low flame. After 2 minutes remove the lid, increase the flame and cook until water evaporates. Serve and relish eating.
Store green chilly tipore in refrigerator and enjoy eating for upto 1 week.