Green Chili Pickle

Instructions

1. 1

   Wash the green chilies thoroughly and pat them dry with a clean cloth. Ensure there is no moisture left on them.

2. 2

   Cut the green chilies into small pieces or slit them lengthwise, as per your preference.

3. 3

   In a dry pan, roast the mustard seeds, fennel seeds, and fenugreek seeds on low heat until they release their aroma. Allow them to cool.

4. 4

   Grind the roasted seeds into a coarse powder using a spice grinder or mortar and pestle.

5. 5

   Heat the mustard oil in a pan until it reaches its smoking point, then let it cool slightly.

6. 6

   In a large mixing bowl, combine the green chilies, ground spice mix, turmeric powder, salt, and asafoetida.

7. 7

   Pour the cooled mustard oil over the chili and spice mixture. Mix everything thoroughly to ensure the chilies are well coated with the spices and oil.

8. 8

   Transfer the mixture into a clean, dry glass jar. Press down the mixture to remove any air pockets.

9. 9

   Seal the jar tightly and place it in a sunny spot for 3-4 days, shaking the jar daily to mix the contents.

10. 10

    After 3-4 days, the pickle will be ready to serve. Store it in a cool, dry place and enjoy with your meals.