500 gram Green chillies
Spread them in sunlight for 15-20 minutes
to remove their extra moisture
2 tsp Fennel Seeds
2 tsp Cumin seeds
1 1/4 Fenugreek seeds
2 tsp Yellow mustard
1 tsp Banarsi raie
1 tsp Carrom seeds
1 tsp Coriander seeds
3 tsp Black mustard
Dry roast in medium to low flame
Coarsely grind
1 tsp Turmeric powder
1 tsp Red chilli powder
4 tbsp Salt
1/4 tsp Asafoetida
1 tsp Black salt
Mix Well..
1 tsp Dry Mango Powder
25 - 30 Garlic Cloves
7 - 8 Green Chillies
Coarsely grind
chilli and garlic coarsely grind paste
add pickle spices
mix well
4 tbsp White Vinegar
1/2 cup mustard oil
keep this pickle in this glass bowl for 24 hours
keep this pickle jar in sunlight for 1 week
