2 c Bhavnagri chillies (125 g)
-(big gren chillies); cut
-into 1/2" (12 mm) rounds
1/4 c Split mustard seeds (25 g)
-(Rai na kuria)
1/4 c Fennel seeds (25 g) (Saunf)
1/2 ts Turmeric; (Haldi) powder
1/2 ts Chilli powder
4 tb Lemon juice
1/4 c Salt (40 g)
Preparation time: 15 minutes
Cooking time: 3 minutes
Maturing time: 3-4 days
Storage: up to 3 months (refrigerated)
Roast the fennel seeds. Pound them to a coarse powder in a mortar and
pestle.
Combine all the ingredients and toss well.
Bottle in a sterilized glass jar.
This pickle is ready to eat immediately. It can be kept under the sun
for 3-4 days so that the flavors mellow down. It stays refrigerated
for up to 3 months.
