Chilli Pickle

Wash the green chilies and pat them completely dry; remove the stems to prevent premature spoilage.

Slit each chili lengthwise through the middle, keeping the base intact if you wish to stuff them.

In a bowl, mix the ground mustard seeds, crushed fennel, turmeric, hing, and salt to form the masala.

Add two tablespoons of cold mustard oil to the spices to create a thick and sticky stuffing paste.

Carefully stuff each chili with the masala mixture, ensuring it fills the cavity from top to bottom.

If not stuffing, simply toss the slit chilies with the spice mixture in a large sterilized bowl.

Pack the stuffed chilies into a clean glass jar, layering them tightly to avoid excess air exposure.

Add the lemon juice over the chilies; the acidity helps in maturation and provides a tangy professional finish.

Pour the remaining mustard oil into the jar until the chilies are mostly submerged in the oil.

Keep the jar in the sun for 5-7 days, shaking it occasionally until the chilies soften and turn pale green.