Wash the green chillies and pat dry them well with a clean kitchen towel. There should be no trace of moisture. Chop them in 1 inch pieces.
Grind the mustard seeds to a coarse powder.
Take a clean glass jar, add the green chillies, ground mustard seeds and salt.
Mix them well by shaking the jar or use a clean non reactive spoon to mix the contents of the jar. Cover the jar with its lid tightly and keep in the sun for 2 days.
Next add lemon juice and turmeric powder.
With a clean non reactive spoon mix everything very well. Close the jar and again keep in the sun for 2 days. Shake the jar everyday.
On the fifth day heat mustard oil till its smoking point and let it cool down slightly. Pour the mustard oil in the pickle jar. The oil should cover the pickle completely.
Cover the jar with lid and keep the pickle at room temperature for 2-3 days for the pickling process to happen.
Refrigerate the pickle once you start serving them. Use a clean spoon everytime you serve the pickle for longer shelf life.
