Spicy Zing Green Chilli Pickle

Wash and dry the green chillies completely, then make a slit in each chilli.

Dry roast fennel and fenugreek lightly, then crush coarsely.

Mix mustard seeds, fennel, fenugreek, turmeric, red chilli powder, and salt.

Heat mustard oil until slightly smoky, then lower the flame.

Add mustard seeds (rai), fennel seeds (saunf), fenugreek seeds (methi), turmeric powder, red chilli powder, and salt. Sauté lightly for a few seconds to release the aroma of the spices.

Turn off the flame and let the masala cool slightly.

Fill this prepared masala into the slit green chillies.

Add lemon juice or vinegar and gently coat the chillies with the remaining masala and oil.

Transfer to a clean dry glass jar and let it rest for 2–3 days so the flavors to blend well.