Ingredients
Green Chilli - 500 gram
Mustard seeds (black) - 100 gram
Fennel seeds - 2.5 spoon
Yellow mustard seeds - 100 gram
Black cumin seeds - 1.5 spoon
Cumin seeds - 1.5 spoon
Salt - 2.5 spoon
Lemon juice - 1/2 cup (Can use vinegar)
Mustard oil - 400 ml
How to prepare?
1- Take green chilli (500 gram) , wash it properly and then keep washed green chilli above cotton dry cloth and keep it overnight till all water removes from chilli like below pic.
2- Now take green chilli and slit it from middle and keep aside. Now, take pan (kadai). Once kadai gets heat then put fennel seeds+ yellow & black mustard seeds+ cumin seeds+ black cumin seeds and fry it in medium heat. Once it gets fried then keep it for cool and then grind it in mixer/grinder and keep aside.
3- Now, take kadai and put mustard oil (400 ml).Once oil gets heat then put all grinded masala in to it and mix all well then pour all green chillies in to it and mix all green chillies with masala well. Now, put salt in to it and lemon or vingear juice in to it and mix all well.
4- Now, put pickle in to jar and keep it in sunlight for 15 to 30 days, Then it is ready to eat. Happy Cooking !
