Ingredients:
500 gms ginger
500 gms green chilly
350 gms lemon juice
100 gms mustard seed powder
25 gms fennel seeds powder
pinch of asafoetida
salt, turmeric powder, oil, mustard seeds as per requirement
Method:
Peel of green ginger. Make small pieces with knife. Wash whole green
chillies. Dry them with a linen cloth. Cut it 1/4th. Mix the filling of
turmeric powder, mustard seed powder, fennel seeds powder.
Mix it with green ginger pieces. Add lemon juice.
Mix it properly. Store in an
airtight jar. Keep the jar in sunshine for 7 to 8 days. Then prepare season of
mustard seeds and asafoetida. Let it cool. Pour it into pickle and stir it
well.
