Ingredients

• 250 gm green chillies

• 250 gm. Mooli radishes

• 1/2 cup fresh, shelled fresh peas (optional)

• 2 tbsp. mustard oil*

• 1 tbsp. ground mustard or ‘rai’ seeds

• 2 tsp. turmeric or huldi powder

• 1 1/2-2 tbsp. salt, according to taste

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

Instructions

1. Wash green chillies and mooli radish and let it dry on a towel overnight. Water in pickle makes it go off quickly.

2. Cut chillies into small pieces and mooli into small bite sized pieces.

3. Place everything in a bowl and mix.

4. Transfer to a jar, close lid and leave the jar in the sun for 4-5 days, turning it over and shaking it 1-2 times a day, to ensure even maturing. It is now ready to eat

Notes

• Also see Pickle and Chutney Selection.