1

To begin making the Mustard Green Chilli Pickle, firstly cut the green chillies into half or more pieces.

2

Take the green chillies in a mixing bowl, add a pinch of salt and mix well.

3

Keep those chillies in a bowl for at least half an hour. Drain the chilli-salt water and keep green chillies in a bowl. (This way green chillies will reduce their spicyness)

4

Take another mixing bowl. Combine mustard splits (kuriya), asafoetida, oil, salt, jaggery, lemon juice and turmeric powder in a bowl.

5

Toss all the ingredients and beat them in round motion with hand for about 4 to 5 minutes.

6

After 4 to 5 minutes, add the green chilies and toss them. Mix everything well.

7

Adjust salt and lemon juice according to your taste. Transfer them in to a sterilised bottle or in a glass jar and store in a fridge for long.

8

Serve Mustard Green Chilli Pickle with your everyday meal for that extra hint of tanginess and spiciness.

9

The contest is in association with Preethi Kitchen Appliances.

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