Ingredients:

• Mustard Seeds – 2 tsp
• Garlic Pods – 4
• White Vinegar – 1 tsp
• Chillies, chopped – 20
• Mustard oil
• paas-phooron – 2 tsp
• Salt – To taste
• Ginger, grated and dried – 2 tsp

Method:

1. Make a paste of mustard seeds and some garlic pods with white vinegar. Keep aside.
2. Wash the chillies. Dry it completely and cut in to small pieces.
3. Heat mustard oil and add some paas-phooron.
4. When the paas-phooron stops spluttering, turn off the heat.
5. When the oil becomes cool, add the chilly pieces and mix thoroughly.
6. Add the mustard seed-garlic paste, some dried and grated ginger, salt and mix again.
7. Add some more mustard oil if it looks too dry.
8. Use the pickle after 2 to 3 days.
9. Recipe Courtesy: brahmosfoodie