Ingredients

• 200 gm. garlic cloves, peeled

• 100 gm. green chillies, stalks removed

• 1 tsp. turmeric powder

• 2 tsp. salt

• 1/2 cup mustard oil*

• 1-1/2 tsp. mustard seeds, coarsely ground

• Optional: Chilli powder to taste, only if green chillies are not hot enough.

Instructions

1. chop coarsely. If you do not have a food processor, chop finely by hand** and then pound in a mortar to crush them a little. Transfer to a bowl.

2. Add all other ingredients and mix well using a spoon/spatula/fork.

3. Fill in sterilised glass jars and keep on a sunny window sill. It will be ready to eat in 5-6 days.

Notes

• *Mustard oil should always be heated to smoking point first and allowed to cool completely, before adding it to the pickle. This reduces the pungency.

• **It is not a good idea to get chillies on your hands. If you have to chop them by hand, wear gloves, specially if you are not used to handling chillies.

• Never throw away empty jam or similar jars, they are handy for making pickles and preserves.

• Also see Pickle and Chutney Selection.