Green Chilli Pickle

Ingredients 

• 100 grams light green chillies
• 1 tablespoon fennel seeds (saunf)
• 1 1/2 teaspoons mustard seeds
• 1/2 teaspoon fenugreek seeds (methi dana)
• 1 cup mustard oil
• 2 1/2 teaspoons vinegar
• 1/2 teaspoon asafoetida
• 1/2 teaspoon turmeric powder
• 2 teaspoons salt

Method

1. Remove stems and cut green chillies into small pieces.
2. Dry roast fennel seeds, mustard seeds and fenugreek seeds till fragrant.
3. Heat mustard oil in a non-stick pan till it smokes.
4. Coarsely crush roasted spices in a mortar with a pestle.
5. Take green chilli pieces in a bowl, add vinegar, asafoetida, turmeric powder, salt, crushed spices and hot oil in a bowl. Cover tightly with a muslin cloth and set aside for 2 days.
6. Serve or store in airtight container.