Ingredients:
• 1 kg – Green chillies (slit)
• 3 tbsp – mustard powder
• 1 tbsp – Methi seeds (roasted and powdered)
• 7 to 8 Lemons
• sesame oil
• 1 tsp – Hing
• 1 tsp – Turmeric
• salt to taste
Method:
- Heat one tablespoon oil in a pan and add the chillies and turmeric. Cook for two minutes.
- Add mustard, methi and salt. When it’s cool, add lime juice. Mix.
- Heat the remaining oil and add hing. When it’s cool add to the pickle mix.
- Mix well. Eat after one or two days.
Recipe courtesy of Anita Raheja