Wash green chillies and lemon and wipe them using a kitchen towel.
Slit green chillies and cut each lemon into four parts.
Remove visible seeds if possible.
Heat oil in a pan, once the oil reaches smoking point.
Switch of the heat add hing, fenugreek seeds, mustard seeds, fennel seeds, carom seeds and nigella seeds in the pan and fry for a few seconds.
Add haldi powder, red chilli powder, salt and lemon juice and vinegar and mix well.
Fill masala in lemon and green chilli.
In a glass jar place lemon then green chilli one by one.
And spread remaining masala over the pickle and close lid.
Keep the pickle in sun for 6-8 days. Keep shaking the jar twice daily.
And bring the jar inside in the evening and keep back in the sun in the morning.
The pickle is ready to be eaten now.
This pickle canbe stored for upto an year.
