Green Chili Pickle

Rinse and wipe the chilies well , making sure no moisture is left , as it may spoil the pickle.

Remove the crown and chop the chilies to bite size pieces. Put the pieces in a bowl and add all the ingredients except lemon juice and oil. Mix well.

Now add the lemon juice and mix it nicely with a dry and non reactive spoon. At this point we can taste this mixture for salt and sourness and add some salt or lemon juice if required.

Heat up the oil in a pan , let it cool for 5 minutes or so and pour it over this mixture while it is still warm. If using Mustard oil, heat the oil till smoking point.

Let the pickle cool down completely and then trasfer it to clean and dry glass jar. The Oil should float above the pickle in the jar, this is to ensure the pickle last for longer time without spoilage.

You can place this jar in Sunlight for 4-5 days to fasten up the pickling process if you wish to, though the pickle can be consumed immediately also. Keep the pickle in refrigerator once you start serving the pickle.