Mustard chilli pickle

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