Hari Mirch Ka Achaar

Wash and drain the green chilies. Wipe them with a clean cloth until completely dry or air dry them. There should be no moisture on the chilies. Chop into small even round pieces and keep aside.

In a small saucepan, in 1 tsp of oil, roast the fenugreek seeds and mustard seeds for a few minutes on medium low. Keep aside to cool and make a fine powder.

Heat oil until hot (not boiling) and sprinkle the hing or asafetida; give it a good stir and remove from heat. Set aside to cool completely. Squeeze juice from 3 or 4 large lemons and keep aside

To make the pickle: In a large bowl, mix the ground fenugreek-mustard powder, red chilli powder, turmeric powder and salt. To this add the chopped green chilies and mix well.

Pour the cooled oil over this along with the lemon juice and mix well to coat the green chilies with all the spices, lemon juice and oil.

Transfer to a clean and dry glass bottle or porcelain jar and keep aside covered for 8 to 10 days. This allows the flavors to blend fully and the spicy heat of the chilies mellows down a bit!

The layer of oil on top protects it from getting spoilt. Keep mixing in between with a clean and dry spoon. Spicy, tangy and lip-smacking green chili pickle is ready to be enjoyed with all your meals!