250g green chillies
250g mustard oil
4 tbsp brown mustard (dal)
1 tbsp crushed fennel seeds
1 tbsp whole fennel seeds
1 tbsp turmeric powder
1 tsp asafoetida (hing)
2 tbsp salt
1 tsp nigella seeds (kalongi)
1 tbsp amchoor powder (dry mango powder)
Wash dry chillies and slit length-wise or cut in half
Wash dry lemon and ginger
Cut lemon into small pieces
Cut ginger into small slices
In a big platter, mix Dal, turmeric, salt, amchoor powder, kalongi, and fennel seeds.
Put oil in a pan and heat it till its very hot. Now let it cool a little. Then add 1/2 tea spoon each of kalongi, fennel seeds and asafoetida.
Pour this prepared oil to the dry mixed masala
Now add chillies, lemon and ginger to this oil. Mix it well with a spoon and let it cool down fully.
Put in to the dry jar and cover with lid and leave for 2 days, before removing when your pickle is ready to eat!