Ingredients:

Green Chili – 200gms
Vinegar – 1 tbsp
Lemon – 2 nos.
Salt as per taste
Mustard Seed Powder/Split Mustard – 4 tbsp
Fennel seeds – 1 tbsp
Fenugrek Seeds – 1/2 tbp
Cumin seeds – 1 tbsp
hing – a pinch
Turmeric powder – 1/4 tsp
Oil – 2 tbsp

Method:

Wash and spread the chillies on a kitchen towel to dry. Once they are dry cut them in 1” pieces. Place in a non-reactive bowl.
Pour in the vinegar, lemon juice and the salt. Mix and keep aside for 1 hour.
Grind fennel seeds, fenugreek seeds and cumin seeds into a course powder. mix this powder with split mustard.
Heat the oil in smoking. Take off from the heat and add hing and turmeric powder along with above prepared powder.
Mix well and keep it aside uncovered to cool down.
Once cold mix it with chillies.
Combine all the ingredients and toss well. Bottle in a sterilized glass jar.
This pickle is ready to eat immediately. But tastes perfect once kept under the sun for 3 to 4 days so that the flavors mellow down. It stays refrigerated for upto 3 months.
Note:
To make your own split mustard seeds, roast the seeds on very low flame for a minute or so just to make it warm. Take them out in a mortar and using the pestle press the seeds couple of times. The skin of the seeds will break and you will get split seeds. this adds a beautiful aroma to the pickle.

Choose medium spicy chili which are long and thick. I choose Indian green chillies thick one which we generally use for pickles and fritters.

Like all pickles make sure all the utensils you are using is dry. Sterilize the glass jar by boiling it in a hot water for a few minutes and let it dry completely before using it. This will increase the shelf life of the pickle.

this pickle tastes perfect after the the resting period. so check the salt after one week and if needed, add more.