Heat oil for 5-7 minutes and switch off the flame. let it cool down a little
Wash and wipe chillies, ginger and lemon.
Scrape the skin of the ginger and chop into slices. chop chillies into 1/2 inch pieces. chop lemon into 4 pieces.
Dry roast, fennel, black mustard, cumin and fenugreek seeds
Grind into coarse powder
In a mixing bowl mix the chopped chillies, lemon and ginger pieces
Add the powdered masalas, salt, hing and mix
Add fennel flower and mix
Add vinegar, mix. Finally add oil and mix well
Store in a clean and dry container.
This pickle can be had for several months or even years.
Add enough salt and oil.
The pieces should be always dipped in oil completely
Keep under the Sun for as many days as possible. Shake it daily for the masalas to mix well.
