Take medium sized medium spicy green chili. Keep in open sun for an entire day.
Cut the chili in small pieces as shown with scissors.
Use a glove if you are using a knife.
Heat Oil in a pan.
Add Mustard seeds, Asafetada (Hing)
let the seeds splutter well. Keep aside to cool.
Heat in a pan 4 tablespoon salt,
Heat in a pan 3 tablespoon mustard seeds with 2 drops of oil, allow to cool.
Heat in a pan 2 tablespoon Fenugreek (methi) seeds with 2 drops oil till dark brown, allow to cool.
Add all the above together with 1 tablespoon Turmerci powder and grind to a paste.
Add the entire paste (masala) to the oil with spluttered mustard seeds and asafetada which we did in the beginning.
Note that the above activity is to be done with cooled down ingredients.
Pour the entire mixture on the cut chili’s so that they are covered with the masala.
Keep it for a day before you take it out for use.
This pickle can be used for around 15 days after its made.
Please ensure that there is no water/ moisture presence in the entire process.
The above recipe has been suggested and taught to me by Smita Pathare – my sis-in-law.
Uttpal K
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