Chili Pickles

• 1 heaped cup or 100 g green chilies, chopped into bite-size
• 4 tsp or a little more mustard oil
• 4 tsp vinegar, you can use any variety of vinegar. I used chili vinegar.
• 3 tsp fennel seeds
• 3 tsp mustard seeds
• 1 1/2 tsp fenugreek seeds
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/4 tsp hing/asafetida powder
• 1 1/2 tsp salt, or as per taste

1. Remove the stalk. Chop chilies into bite-size or 1 inch pieces. Collect them in a mixing bowl.
2. Now, you take mustard seeds, fennel seeds, fenugreek seeds, and cumin seeds in a wok or deep-pan.
3. Just dry saute them for half a minute on low heat or saute them just to get rid of the moisture in them. Turn off the stove.
4. Transfer them to a mixer or blender. Grind them to get a coarse powder.
5. Add mustard oil and vinegar to the chopped chilies. Mix well with a clean, dry spoon.
6. Add ground masala powder, turmeric powder, hing powder, and salt. Thoroughly mix them with the same spoon. Refer the pic for the right consistency of the pickle.
7. Now, your favorite instant green chili pickle is ready! You can use it instantly or use it after two-three days. The real taste of this pickle comes after 2-3 days.