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Provide lemons.
You need Green chilli.
Provide sp mustard oil.
Prepare sp Black salt.
Use sp red chilli powder.
Provide Fenugreek seeds.
Provide fennel seeds.
You need to prepare cumin seeds.
Provide Salt to taste (normal salt as we are also using black salt).

Short Tips:

- Sometimes all the dish needs could be a squeeze of lime to require it to the next level. To get the foremost juice out of citrus, roll it on a cutting board before slicing in.

Dry roast fenugreek, fennel and cumin seeds and after cooling coarsely grind in a mixer..
Wash and dry lemons and chillies. Remove its top. Chop lemons in 4 pieces and deseed..
Heat mustard oil in a wok and allow it to come to room temperature..
Now mix grinded mixture in lemon and chilli. Add black and white salt and red chilli powder and mix. Now pour mustard oil and mix well. Fill it in ajar and keep in sun for 4-5 days. Stir it 2-3 times in a day..
Serve this spicy pickle with puri, parantha or pulao..

Their popularity in Mexican cuisine may be due to the fact that green chile peppers grow well in hot climates.. The chili pepper (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl chīlli (Nahuatl pronunciation: [ˈt͡ʃiːlːi] ()), is the fruit of plants from the genus Capsicum which are members of the nightshade family, Solanaceae. Chili peppers are widely used in many cuisines as a spice to add heat to dishes. The substances giving chili peppers their intensity when ingested or. A green chilli is an important star in Indian cooking.

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