IngredientsGreen pepper – 200 Grams Lemon juice – 1/2 cup Sauf – 50 grams Rye – 5 grams Red chilli powder – 1 Cmmc Fenugreek – 1/2 Cmmc Mustard seeds – 1/2 Cmmc Roasted cumin powder – 2 Cmmc Salt as per taste – Mustard oil – 3 Cmmc
Grind the mustard seeds and fenugreek. It is now red pepper, turmeric, roasted cumin, and salt. Chopped green chilies -2 skinny dipped in lemon juice leave for an hour. Heat a little oil in it put all the spices. Add it now Neevu steeped in green pepper and mix well. The chilli pickles in the glass bottle and keep it off. You can eat four to five days.