Lemon - 1 medium size ( 2 tblspn of juice ) You can use Vinegar too
Oil - 4 tablespoon
For Grinding:
Coriander Seeds / Thania - 3 tablespoon
Fennel Seeds / Saunf - 1 tablespoon
Mustard Seeds - 1 teaspoon
Fenugreek Seeds / - 1 teaspoon
Asafoetida / Hing - ½ teaspoon
Turmeric Powder / - 1 teaspoon
Salt - 1 tablespoon
Instructions
Wash green chillis and wipe them dry. Now chop them into small pieces.
Take Coriander, mustard, fennel and mustard seeds and make it into a coarse powder , use pulse setting in your blender
Add the turmeric, Asafoetida / Hing and salt to the powdered spices..
Add the powdered spices into a bowl and squeeze in the lemon juice. Now heat the oil till it smokes. Pour the smoking hot oil over the spices and mix well. mix well
Now add in the chopped chilli and toss well with the masala.
Take a clean, dry, air tight jar and pour the chillies into them.
Cover and store them for 2 days before consuming.
Recipe by Khatta Meetha at http://khattameetha.com/dips-3/green-chilli-pickle