Take 250gm of green chilis and wash it for 2 to 3 times. Now pat dry it by laying it over a cloth or towel for 3 hours under the fan.

After drying the chilis, remove the pedicle from every chili.

Now cut the chilis into pieces. (Pro tip: You can cut it into small pieces or slit it longitudinally as per your liking.)

Now let’s make the spice mix for the pickle. Take a nonstick frying pan and add 2½ tbsp fennel seeds, 2 tbsp yellow mustard seeds, 1 tsp fenugreek seeds and 1 tsp cumin seeds. Now sauté the spices for 4min under low flame. This will remove the moisture from the spices and enhances their taste. (Pro tip: You can also take black mustard seeds instead of yellow mustard seeds.)

When the spices are done sauteing let it cool for sometimes and then coarsely grind it.

Now take a wok and add 100 ml mustard oil. Heat the oil under medium flame till it is smoking hot and allow it to cool.

Now take a separate pan and add ½ tsp turmeric powder, 1 tbsp Kashmiri red chili powder, 1½ tbsp salt, 1tsp nigella seeds, ½ tsp asafoetida, all the spice mix and then the mustard oil. Now mix everything thoroughly. (Pro tip: You can skip adding Kashmiri red chili powder. You can add salt as per your taste.)

Now add 4 tbsp lime juice into the mixture. (Pro tip: You can add vinegar instead of lime juice.)

Mix everything thoroughly and keep it under the sun for two days. This will extend the shelf life of the pickle.

Now take a charcoal and heat it. Then put 2 pinches of asafoetida into. When it will start to smoke, invert the jar over it to collect. Make sure the jar is clean and perfectly dry.

Transfer the green chili pickle into the jar and enjoy the delicacy.