Green Chilli – 200 gms, slit lengthwise
Lemon Juice – 1/2 cup
Red Chilli Powder – 1 tsp
Fenugreek Seeds – 1/2 tblsp
Mustard Seeds – 1/2 tblsp
Turmeric Powder – 1 tsp
Cumin Powder – 2 tsp, roasted
Mustard Oil – 3 tblsp
Salt to taste

1. Make a smooth mixture of ground fenugreek and mustard seeds with turmeric powder, red chilli powder, cumin powder and salt.
2. Soak the sliced chillies into lemon juice for an hour.
3. Add the powdered mixtures of spices in warm oil, pour them onto the green chillies and stir well.
4. Store the chilli pickle in a glass bottle.
5. Serve after 4 to 5 days.

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