Green Chilli Pickle (Hari Mirch ka Achar)

Ingredients: 

• 25–30 fresh green chillies (medium size)
• 4 tsp mustard oil (sarson ka tel)
• 2 tsp vinegar
• 2 tsp cumin seeds (jeera)
• 4 tsp mustard seeds (rai)
• 4 tsp fennel seeds (saunf)
• 1 tsp fenugreek seeds (methi)
• 1 tsp turmeric powder (haldi)
• 1 tsp asafoetida (hing)
• 1 tsp salt (adjust to taste)

Instructions: 

1. Dry Roast the Spices:
   • In a pan, add cumin seeds, mustard seeds, fennel seeds, and fenugreek seeds.
   • Dry roast them on low flame until aromatic.
2. Grind the Masala:
   • Allow the roasted spices to cool completely, then grind them coarsely, not into a fine powder.
3. Prepare the Chillies:
   • Wash and pat dry the green chillies thoroughly.
     Chop them into small pieces.
4. Mix the Ingredients:
   • In a clean bowl, add the chopped green chillies.
   • Pour in mustard oil and vinegar.
   • Add the ground masala, salt, turmeric, and asafoetida, and mix everything well so that all chillies are evenly coated with spices.
5. Store:
   • Transfer the mixture into a clean, dry, airtight glass jar.
   • Keep it at room temperature and shake or stir once in a while.
   • You can start consuming after 2 hours, but for richer flavor, keep it under sunlight for 2 days.