Green Chili Pickle

Ingredients

Green chilies (Big) – 300 gms

Turmeric powder – 1tbsp

Salt – 1tbsp

Fennel seeds – 25 gms

Fenugreek seeds – 25 gms

Mustard seeds – 20 gms

Mustard oil – 50-60 ml

Asafetida – ½ tsp

Method

Step 1: Wash the chilis and dry them for an hour in sunlight. Make sure there is no moisture as it will spoil the pickle later.

Step 2: Now for all the chilis, remove the top and slit them in between from one side but do not cut in half.

Step 3: In a bowl, mix fennel seeds, fenugreek seeds, mustard seeds. Add 2 tbsp of oil in this and grind this coarsely

Step 4: Fill this preparation in the slit chilis and heat the remaining oil on low flame and add asafetida to this oil.

Step 5: Put the chilis in a glass jar and pour this prepared oil in this jar and the pickle is ready.

Tips

1.      Keep the jar in sunlight for 3-4 days and keep it covered with muslin cloth.

You can add 1tbsp vinegar to the pickle as a natural preservative.