Cut Chilli in two parts.. Add 3 teaspoon salt and 1 lime juice and keep aside for 4hrs
Then remove access water and let chilli dry on clean cloth for half an hour.
Grind mustered seeds, fenugreek seeds, fennel seeds and coriander seeds into coarse powder..
In a big bowl add red chilli , people corn, jaggery, 1 lime juice and 1 teaspoon salt Mix well till the jaggery dissolve and then add oil..
Close the bowl lid using muslin cloth and keep in the sun for 3 to 4 days..
Now your pickle is redy to consume. .
You can store this pickle up to a year in refrigerator.
