250 gms green chili (long non spicy ones)
2 tbsp fennel seeds (saunf)
2 tbsp mustard seeds (sarson)
1 tsp nigella seeds (kalounji)
1 tsp cumin seeds (jeera)
1/2 tbsp fenugreek seeds (methi)
1/4 tbsp asafoetida (hing)
2 tbsp dry mango powder (amchur)
1 tsp turmeric powder
1 tsp red chili powder (optional)
3 tbsp salt
1/2 tsp sugar
1 tsp vinegar
1/4 cup mustard oil
Wash and dry the green chilies. If you have time in hand you can dry them in sun for a day.
Cut the chilies in small bite size pieces.
Dry roast fennel, cumin, mustard, nigella and fenugreek seeds slightly just so that there is is no moisture in the seeds.
Grind these seeds in a coffee grinder to coarse powder.
Add this ground powder in green chilies along with turmeric powder, red chili powder, amchur powder, salt, sugar and vinegar. You will need more salt than you normally use as salt also acts as preservative. Mix chilies and masala very well.
Heat mustard oil till its boiling point and then let it come down at room temperature. Add asafoetida in oil at this point and pour the oil on the chilies.
Oil should be enough to cover all the chilies. Store pickle in clean and dry air tight container.
In 2-3 days pickle will be ready to eat, if only you can resist.
This pickle can last for couple of months and can be stored in refrigerator to store longer.