Green chili pickle

Green Chili Pickle

(All ingredients are underlined)

Thoroughly wash 20 medium size green chilies and dry them with a paper towel.  Cut all the chilies into 1 cm long pieces. In a small pan, heat 1 tsp oil and fry 2 tsp fenugreek seeds till they turn light brown. Mix the fenugreek seeds with 2 tsp turmeric powder, 2 tsp hing (asfoetida) powder, 2 tbsp mustard dal (peeled and split mustard seeds), and little water to grind into a coarse paste. Add more water (about 1/2 cup in all) little by little, when grinding. Spray oil on the chili pieces till all are covered. Divide them into 5 equal parts and add salt approximately equal to one of the parts. Add the mustard dal paste prepared above and mix well. If you like, add 1/4 cup lemon juice as well. Store in a jar, preferably a glass jar. This pickle stays good for more than a year.