Juice of one big lemon
White Vinegar - 2 tbsp
Mustard Seeds - 11/2 tbsp
Methi / Fenugreek Seeds - 1/2 tbsp
Turmeric - 1/2 tsp
Salt - 11/2 tsp
Split Mustard Seeds - 11/2 tbsp
Split Methi / Fenugreek Seeds - 1/2 tbsp
Mustard Oil - 1/2 cup
Wash the green chilies, remove the stem and dry well. Cut into small pieces. Place in a ceramic bowl and add salt and vinegar. Mix and keep aside for one hour.
Dry roast the whole mustard and methi seeds for a few minutes. Cool and grind to a powder.
Add the juice of the lemon to the chopped chilies in vinegar. Mix in the turmeric powder, mustard methi powder and the split mustard and methi seeds.
Heat the mustard oil till it is smoking. Pour it on the green chilies. Keep aside to cool down.
Once the mixture gets cold, pour in a clean glass jar. Place the jar in the sun for a few days and the pickle is ready.
Adapted from http://ahomemakersdiary.blogspot.com/2012/01/instant-chili-pickle-well-almost.html
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