INGREDIENTS

250g green chillies
250g mustard oil
1 lemon
50g ginger
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)

METHOD

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!