Cut the peppers into rings, discard the stem part.
If you want to remove the seeds, cut it lengthwise and scrape out the seeds using a small spoon.
Soak the chopped chillis or pepper in vinegar overnight or for 8 hours.
Next day peel the garlic and chop it into pieces.
Put the chopped chillis and garlic in the blender jug along with the vinegar and grind it to a coarse paste.
Heat oil in a saucepan over medium heat.
Add carom seeds.
As soon as the seeds begin to sizzle, add the chili garlic paste.
Stir fry the mixture till it becomes hot.
Lower the heat and let it simmer for 4-5 minutes over low heat.
Add salt and mix well.
Store the chutney in a glass jar.