100gm. Green chili 2 tbspn yellow mustard powder
1 tespn jeera ½ tespn methi dana 1 tespn ajwion 1tespn sauf 1 pinch of hing 2 tbspn mustard oil 2 tbspn salt
Wash and dry the chilies. Cut in to small pieces and keep aside.
Heat a pan and Dry roast all masalas, except salt.
Make a coarse powder the mustard and dry roast masalas.
Mix the coarse powdered masala with chilis and add oil, hing and salt.
Mix properly all ingredients and bottle them. Keep in sunlight maximum 2-3 days.
The chilies release their juice within 2-3 days and you would see a watery liquid in the bottom. Shake the jar once in a while so the pickling is evenly done.
The pickle is ready after 2-3 days of pickling but keeps maturing for 2-3 weeks before getting too sour.
Serve this pickle with any Indian meal. This pickle is ver…