News India Live, Digital Desk: Sometimes it happens that you have dal-rice or some simple vegetable prepared at home and you feel like eating something delicious? In such a situation, if a little spicy pickle is added along with it, then the taste of the food gets doubled. We all eat pickles from the market, but home made pickles are something different. Today we will teach you how to make one such quick pickle of green chillies and garlic. It neither takes hours of hard work to make it nor is there any hassle of keeping it in the sun for several days. It is ready in just 10-15 minutes and you can start eating it immediately. So let’s see the easiest way to make it. What is required for pickle? (Ingredients)Green chilli – 200 gramsGarlic buds – 150 grams (peeled)Mustard oil – 1 cuprai (mustard seeds) – 2 tablespoons Fennel seeds – 1 tablespoonFenugreek seeds – 1 teaspoonCumin – 1 teaspoonTurmeric powder – 1 teaspoonAsafoetida – half teaspoonSalt – as per taste (about 2 tablespoons)Vinegar – 2 tablespoons Spoon (this does not let the pickle spoil for a long time)Easy way to make (Method)Start with the preparation: First of all, wash the green chillies thoroughly and wipe them with a cloth so that there is no water left in it. Leftover water can spoil the pickle quickly. Now break the stalk of chilli and cut it into small pieces. Also clean the garlic cloves. Fry the spices: Now heat a pan on low flame and add mustard seeds, fennel seeds, fenugreek seeds and cumin seeds and fry them lightly. Just fry for one to two minutes, until a slight aroma starts emanating from the spices. Keep in mind, the spices should not burn. Grind the spices: Cool the roasted spices, put them in the mixer and grind them coarsely. The spices do not have to be made into a very fine powder, keeping it a little coarse makes the pickle taste better. Heat the oil: Now put mustard oil in a pan and heat it well till it smokes. When the oil becomes very hot, turn off the gas and let it cool slightly. Apply tempering: When the oil cools down a little (not too much), add asafoetida in it. After this, add chopped green chillies and garlic and mix well. Mix spices: Now add ground spices, turmeric powder and salt and mix everything well. Last and important thing: At the end, add 2 spoons of vinegar. Adding vinegar also enhances the taste of the pickle and makes it last longer. That’s it, your spicy green chilli and garlic pickle is ready! You fill it in a clean glass jar and keep it. Although it is ready to eat immediately, but after a day or two, its taste becomes even better when the spices get mixed well with the chilli and garlic. Serve it with paratha, dal-rice or any meal and enjoy!