Name: Mustard Green Chilli Pickle recipe by Rupal Patel at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 250 gram washed and dry green chillies; 4 tablespoon mustard kuriya (mustard splits); A pinch of asafoetida (hing); 5-6 tablespoon oil; Salt to taste; 1/4 teaspoon jaggery (gor); 1/2 tablespoon lemon juice; 1 teaspoon turmeric powder

Cut the green chillies into small pieces. Place them in a bowl and add a pinch of salt to mix well.

Keep these chillies in a bowl for at least half an hour. Then drain the chilli-salt water and keep the green chillies in a bowl. (This way the green chillies will reduce their spiciness). This is totally optional step.

Take another bowl. Combine the mustard splits (kuriya), asafoetida, oil, salt, jaggery, lemon juice and turmeric powder in a bowl.

Toss all the ingredients and beat them in a round motion with hands for about 4-5 minutes.

Add the green chilies and toss them. Mix well and adjust salt and lemon juice according to your taste. Transfer them in to a sterilized bottle or in a glass jar.

Store in a fridge for long and enjoy!