Green chillies - 8-9,
Split mustard seeds - 1 1/2 tbsp,
Fennel seeds - 1/2 tsp,
Turmeric powder - 1/8 tsp,
Oil - 1 tbsp,
Lemon - few drops,
Black paper - 5-6,
Sugar - pinch,
Asafoetida - pinch,
Salt - to taste.
Wash and dry chillies properly. Cut the stems and slit lengthwise and cut one inch long slice.
Store into airtight container and refrigerate it. Let it rest over night for better taste.
I am using Serrano peppers for less heat.
Fennel seeds and black papers can be skipped.
Remove chili seeds if you wish to.
No need to heat oil except mustard oil.
Prepare this pickle in small quantity & enjoy it fresh.
Its an instant pickle so try to consume within 8-9 days.