Easy recipe of red chilli pickle with mustard and fennel seeds
- 1/2 cup Fresh red chili, cut lenghwise, deseeded
- 3 tablespoons split mustard seeds
- 2 tablespoons fennel seeds
- 1/4 cup Oil
- 1/4 teaspoon Asafoetida/hing
- 3 teaspoons Salt
- 2 teaspoons Lemon juice
- Marinate chilies with salt for an hour.
- Drain the water from chilies and mix chillies with mustard seeds, fennel seeds, salt and asafoetida.
- Pour warm oil and mix well.
- Squeeze lemon and store in pickle jar.