Cut Chilies and Carrots wash and put them in a large mixing bowl.
Add Pickle Masala, Salt Vinegar and Agave Nectar.
Put a small Non stick skillet on stove, turn on heat, add Oil. Within a minute,add peanuts, wait till peanuts start bubbling,or turn color, turn off the heat or take the Skillet off the heat. and add sesame and Fennel seeds.
Pour the hot oil mixture over the Carrot and Peppers, let it sit for a minute and then mix with a Stainless steel spoon.
Wait till the Pickle is cold, then store in a jar-keep in refrigerator.