Ingredients: 250 gram Green Chillies – washed & pat dried,4 tablespoon Mustard seeds – (or kuriya-split),1 pinch Asafoetida (hing),5 tablespoons Sunflower Oil,Salt – to taste,1/4 teaspoon Jaggery,1/2 tablespoon Lemon juice,1 teaspoon Turmeric powder (Haldi)
Time in minutes: 10 Servings: 4 Course: Side Dish Diet: Vegetarian
Instructions: To begin making the Mustard Green Chilli Pickle, firstly cut the green chillies into half or more pieces.Take the green chillies in a mixing bowl, add a pinch of salt and mix well.Keep those chillies in a bowl for at least half an hour. Drain the chilli-salt water and keep green chillies in a bowl. (This way green chillies will reduce their spicyness)Take another mixing bowl. Combine mustard splits (kuriya), asafoetida, oil, salt, jaggery, lemon juice and turmeric powder in a bowl.Toss all the ingredients and beat them in round motion with hand for about 4 to 5 minutes.After 4 to 5 minutes, add the green chilies and toss them. Mix everything well.Adjust salt and lemon juice according to your taste. Transfer them in to a sterilised bottle or in a glass jar and store in a fridge for long.Serve Mustard Green Chilli Pickle with your everyday meal for that extra hint of tanginess and spiciness.