A quick and easy recipe for a spicy chili pickle using fresh red and green chilies, infused with aromatic spices and lemon juice. Perfect as a condiment.
1. Wash and completely dry the Red & Green Chilies.
2. Slice them into half and cut into medium-sized pieces.
3. Add 1 tsp of Salt and let it rest for 30 minutes.
4. Drain and discard all excess water, then carefully remove the seeds (wear hand gloves).
5. In a separate bowl, add Split Mustard Seeds, additional salt (to taste), Turmeric Powder, Asafetida, Coriander Seeds, and Fennel Seeds. Mix well.
6. Add Hot Oil to the spice mixture and cover it for 5-7 minutes to allow the aromas to infuse. Then, open the lid and mix well again.
7. Combine the prepared spice mixture with the chilies and Lemon Juice. Mix thoroughly.
8. Store in an airtight container and enjoy.
