To begin making the Mustard Green Chilli Pickle, firstly cut the green chillies into half or more pieces
Take the green chillies in a mixing bowl, add a pinch of salt and mix well
Keep those chillies in a bowl for at least half an hour
Drain the chilli-salt water and keep green chillies in a bowl
(This way green chillies will reduce their spicyness)
Take another mixing bowl
Combine mustard splits (kuriya), asafoetida, oil, salt, jaggery, lemon juice and turmeric powder in a bowl
Toss all the ingredients and beat them in round motion with hand for about 4 to 5 minutes
After 4 to 5 minutes, add the green chilies and toss them
Mix everything well
Adjust salt and lemon juice according to your taste
Transfer them in to a sterilised bottle or in a glass jar and store in a fridge for long
Serve Mustard Green Chilli Pickle with your everyday meal for that extra hint of tanginess and spiciness
