1/2 kg. thick green chilies
3/4 cup black salt
3/4 cup mustard powder
1/2 tsp. asafoetida (hing)
1 tsp. turmeric powder
Juice of 2 lemons
2 tbsps oil

Chili Mustard Pickle

1. Wash and dry the chillies thoroughly. Remove the tops and slit each chilli lenghtwise. Tap to remove any excess seeds.
2. Mix together the black salt, mustard powder, asafoetid, turmeric powder and oil.
3. Fill this mixture into the chillies and place them in a sterilised bottle. Top with any remaioning mixture.
4. Add the lemon juice and shake the bottle well. Store for at least 1 day before serving.
5. Tip: These can be refrigerated and kept for a longer time.
   Makes 1 bottle
   Preparation time: 20 minutes