Green Chilli Pickle
250 gm fresh Green Chilies.
4 medium sized Lemons.
1 tbsp Cumin Seeds.
1 tbsp Fenugreek Seeds.
1 tbsp. Vinegar.
4 tbsp of Oil.
Salt to taste.
Finely cut green chilies.
Add lemon juice + salt to chilies.
Dry roast cumin and fenugreek seeds and powder them.
Heat oil, add Asafoetida, add the powder, vinegar, and green chilies and mix it well.
Remove from fire.
Let it cool.
Preserve this in a glass bottle and use this after 3 or 4 days.
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