This pickle is made from fresh green chillies. It’s quick and easy and ready in minutes. A perfect pickle which goes well with roti and dal.
Green chilli – 200gm
Mustard seeds – 2tbsp
Methi seeds/Fenugreek seeds – 1tsp roasted
Heeng/Asafotida – pinch
Turmeric – 1tsp
Lemon – 2-3 tbsp juice
Mustard oil or Sesame oil/vegetable oil – 3tbsp
Fennel seeds/Saunf – 1tbsp
salt 1 tbsp or per taste
Wash green chillies and wipe them dry. Keep them in the sun for 2 hours or leave them under shade. Slit them into 4 pieces. Dry grind roasted methi seeds, mustard seeds and saunf keep aside. Heat oil till it smokes.
Take a glass/ceramic bowl combine all the spices, green chilli, lemon juice and oil together. Mix well. Let it sit for a day or 2 for all the flavours to combine well. Refrigerate in an air tight glass jar.
Note: Remains fresh for 3-4 weeks. Always use a clean dry spoon when serving.
Recipe courtesy: Prakash Upadhyay