Green chillies-3 cups, chopped
Vinegar/Lemon juice- 6 tsp.
Mustard/Refined oil- 6 tsp.
Salt-6 tsp. or acc. to taste
Mustard seeds-6 tsp.
Turmeric- 1/2 tsp.
Garlic- 5 tsp. ,crushed
Asafetida(hing)- 1/4 tsp.
Red chilli powder- 3 tsp.
Method
Wash chillies, keep for few hours under the sun or fan to dry thoroughly, then chop into 1/2 inch pieces.Heat oil ,add the asafetida, and let cool.Grind the mustard seeds, toss everything together except for the vinegar/ lemon juice. Transfer to a clean glass bottle/crock pot. Keep in the sun and next day add the vinegar/lemon juice.
Let the pickle “ripen” and sour up preferably 1 week, in the hot sun, make sure to stir frequently, Happy Pickling !
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