News India Live, Digital Desk: Green Chilli Pickle: Indian thali seems incomplete without pickles, isn’t it? And when we talk about spicy, spicy green chilli pickle, the mouth definitely starts watering. Many people think that making pickles is a very troublesome task, which takes many days. But today we are going to change this thinking of yours. We have brought for you such an easy recipe, by which you can make delicious market like green chilli pickle in just 10 minutes. So let’s start! What is required for pickle? (Ingredients) Green chillies – 250 grams (slightly thick chillies are good) Mustard seeds (small mustard) – 2 tablespoons Fennel – 2 tablespoons Cumin – 1 tablespoon Fenugreek seeds – 1 teaspoon Turmeric powder – 1 teaspoon Asafoetida – a pinch Salt – as per taste (about 2 tablespoons) Mustard oil – ½ cup Vinegar or lemon juice – 2 tablespoons Easy way to make (Method)Preparation of chillies: First of all wash the green chillies thoroughly and wipe them with a clean cloth. It is very important that there is no water left in them, otherwise the pickle may get spoiled. Now remove the stems of the chillies and cut them lengthwise in the middle with a knife. Fry the spices: Now let’s prepare the spices. Heat a pan on low flame and add mustard, fennel, cumin and fenugreek seeds and fry them lightly. Just fry for a minute or two, until a nice aroma starts coming from the spices. Keep in mind, the spices should not burn. Grind the spices: Let the roasted spices cool down a bit and then put them in the mixer and grind them coarsely. Do not make powder at all, keep it a little thick, this makes the pickle taste very good. Heat the oil: Now put mustard oil in another pan and heat it well till it smokes. Then turn off the gas and let the oil cool down a bit. Mix everything: When the oil remains lukewarm, add asafoetida and turmeric powder and mix. Now add chopped chillies, coarsely ground spices and salt as per taste in a big bowl. Last touch: Finally, pour prepared mustard oil over the chillies. Also, add vinegar or lemon juice. Vinegar prevents the pickle from spoiling for a long time and also gives a nice sourness. Mix well: Mix everything well with a spoon so that the spices coat the chillies well. That’s it, your instant green chilli pickle is ready! You can eat it immediately, but if you keep it in sunlight for a day or two, its taste will increase even more. Store it in a clean glass jar and enjoy its spicy taste for months.