firstly, remove the head of chillis and cut into pieces.
further, in a kadai dry roast 1 tsp jeera, 2 tsp mustard seeds, 1 tsp coriander seeds, ¼ tsp methi, 1 tsp saunf and ½ tsp ajwain.
dry roast on low flame for a minute.
cool completely, and blend to slightly coarse powder.
transfer to the masala powder onto the chillis.
also add in 1 tsp turmeric, salt to taste and 1 lemon.
mix well making sure everything is combined well.
now heat ¼ cup oil. use mustard oil for more flavours.
once the oil is hot, add in pinch of hing.
allow the oil to cool completely and pour over chillis.
also add in 2 tbsp vinegar. vinegar acts as preservative and stores for longer time.
mix well and can be consumed after 2 hours or keep under sun for 2 days for more flavours.
finally, serve instant green chilli pickle with rice or roti