1 Kg Green Chilies
25 Grams Rai Seeds.
Juice Of 2 Lemons
350 Ml Mustard Oil.
Wash and thoroughly dry the green chilies . Cut to desired size and sprinkle salt on them . Leave them in the sun for a couple of hours for 2 days .
Coarsely pound the rai and mix into the green chilies along with the lemon juice.
Next day add the mustard oil , just enough to coat the chilies.
Your pickle is ready to eat - delicious and crunchy !
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