Green Chilli Pickle

Ingredients:
• 20 big green chilles (which are mostly light green in color they are less hot)
• 2 tablespoons coriander
• 1 tablespoon fennel seeds
• 1 teaspoon fenugreek seed
• 3 teaspoons salt
• 1 teaspoon mango powder
• 1/2 teaspoon turmeric
• 1 tablespoon vinegar
• 2 tablespoons oil, mustard oil prefer

Method:
1. Wash and wipe dry the green chilies. Make a vertical slit in the center of each chili.
2. Take coriander, fennel, and fenugreek seeds and grind them coarsely. Heat the oil and mix all the dry ingredients together, add vinegar and mix.
3. Fill the green chillies with the above mixture. Keep them in a glass jar and keep the jar in the sun for a day.
Chili pickle can be refrigerated for about a month.

Carrot Pickle

Ingredients:
• 5 medium carrots
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon coarsely ground mustard seeds
• 1 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon turmeric
• 1/8 teaspoon hingu (asafoetida)
• 1 tablespoon lemon juice
• 1 tablespoon mustard oil or olive oil

Method:
1. Peel the carrots and thinly slice them about 2 inches long (should be about two cups).
2. Wrap the sliced carrots in a dry towel, ensuring the carrots don’t have any excess water.
3. Mix all the ingredients together with the carrots and put in a glass jar.
4. Keep the jar in the sun for a day. Pickle is ready the next day.
5. Pickle can be refrigerated for about two weeks.
6. You can add sliced green chillies also like strips.