Green Chilli Pickle Recipe

Rinse and wipe dry the green chilies very well. Remove the crowns and chop the green chilies into 1” pieces. In a dry grinder, powder the mustard seeds coarsely. In a clean glass jar, add the green chilies, ground mustard seeds and salt. Mix by shaking the jar or use a clean non-reactive spoon to mix the contents of the jar. Cover the jar with its lid tightly and keep in the sun for 2 to 3 days. After 2 to 3 days, add lemon juice and turmeric powder to the pickle. With a clean non-reactive spoon, mix everything very well. Close the jar and again keep in the sun for 1 to 2 days. After 1 or 2 days, heat mustard oil till its smoking point. Pour the mustard oil in the pickle jar. Cover the jar with its lid and keep the pickle at room temperature for 4 to 5 days for the pickling process to happen. Serve with dal-chawal or parathas.