Fresh  turmeric - 250 gms
Fresh ginger - 50 gms
Wash and dry them properly
Peel ginger and turmeric
Grate ginger and turmeric
Heat mustard oil 1/2 cup and turn off the flame once smoke appears
Mustard seeds - 1 tsp
Fenugreek seeds - 3 tsp
Yellow mustard seeds - 3 tsp
Keep stirring occasionally
Fennel seeds - 3 tsp
Add grated ginger and garlic
Turn on gas and Saute for 2-3 minutes
Add Green chili (2-3) sliced
Salt - 3 tsp
Red chili powder - 2 tsp
Mix well and turn off gas
Take it out in a bowl
Lemon juice - 1/2 cup
Mix well, cover and keep for 2 days
Pickle can be used after 2 days
This can be stored for 1 month but to increase shelf life for a year, add more mustard oil
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