Wash clean and slit the green chilies and dry the chilies completely. Moisture shuold not be there otherwise it will get rot.
Now in another pan dry roast mustard seeds, fennel seeds , feenugreek seeds . When its dry roast the seeds will release aroma next add cumin seeds and roast few minutes then remove it from heat. Cool it down completely and grind into coarse powder. Now add vinegar to the masala and keep aside.
Now preheat a pan and add 1 cup of mustard oil and let it heat completely until smoke comes out.
Now add green chilies and saute for two minutes.
Next add one by one salt , termuric powder and saute.
Next add vinegar mixed achar masala and remove it from heat.
Cool it down and store it in a clean moisture free glass jar.
If u want to add more oil then firstly heat the mustard oil completely then cool it down and add it to the pickle.
Tangy chili pickles are easy to make and you can consume it instantly. You can also put the jar under sunlight.
