Ingredients:

• 1 cup – thick salt
• 10 to 12 Green chillies
• To Temper:
• 2 tbsp – oil
• 1 tsp – Mustard Seeds
• 1 tsp – Fenugreek seeds
• 1 tsp – Cumin seeds
• 1 tsp – Coriander seeds

Method:

1. Slit the chillies vertically and remove the seeds.
2. For tempering heat the oil, add mustard seeds.
3. When the seeds splutter add cumin, fenugreek and coriander seeds.
4. Saute the chillies in tempering for a while.
5. Add all the salt and saute for a while to make it crisp.
6. Chillies can also be ground to a paste for extra hot flavour.

Recipe courtesy of Anitha Raheja