Green Chilli Pickle

Wash and dry the chillies completely. Moisture can spoil the pickle. Slit the chillies lengthwise without cutting them fully.

Dry roast fennel and fenugreek seeds lightly, then crush them. Mix mustard seeds, fennel, fenugreek, turmeric, salt, and red chilli powder.

Add lemon juice/vinegar to make a coarse filling. Stuff the mixture into the chillies.

Heat mustard oil until slightly smoky, then cool it a bit. Place stuffed chillies in a clean glass jar and pour the oil over them.

Keep the jar in sunlight for 2–3 days, shaking once daily. It usually stays good for 2–4 weeks refrigerated.