Green Chilli Pickle (Hari Mirch ka Achar)

Preparation

• 1
  Wash and wipe green chillies well, then chop into roundel.
• 2
  Peel ginger and make thin slices.
• 3
  Put them in a glass bottle or jar add salt, turmeric and mustard powder (rai) and keep covered overnight or for 8 hours.
• 4
  Then add lemon juice, oil and fennel seeds. Mix well.
• 5
  Let it mature for 2 -3days and then start using (you can start using it immediately, but the taste enhanced after 2-3 days).
• 6
  Keep in room temperature for 1 week then keep refrigerated for 2-3 months (keep stirring in between).
• 7
  You can also add fresh turmeric (kachchi haldi/or amba haldi) into it along with ginger.