Green chillies pickle is generally made as the stuffed one but I preferred making this pickle this way as it was much simpler and tastes the same except that the stuffed ones can be served as a single piece.This is a North Indian style pickle and the masalas used are quite different from the South Indian pickles.I love both north and south side pickles but my h doesn't like the north indian pickle masala much,so this hasn't pleased his taste buds much.Anyways,I made a small batch and I think will suffice me.I have adapted this recipe from here but slightly modified to my tastes.This pickle can be started eating after three days and you might have noticed this pickle served in broccoli stuffed paratha post.It tastes similar to any other pickle and the spiciness reduced considerably with the addition of lemon juice just like bittergourds mixed with tangy flavors reduces the bitterness.The skin of the green chillies softens as it sits for days.Give this a try if you love the flavors !! Ingredients green chillies/pacha mulakku long,thick ones 250 gms(1/2 lb) lemon juice/naranga neer 1/2 cup salt 3tsp vinegar 2tbsp for masala mustard seeds/rai/kadukku 2tbsp fennel seeds/ sauf /perinjeerakam2tbsp fenugreek seeds /methi/uluva1tsp asafoetida/hing/kayam 1/2tsp coriander powder/malli podi 1tbsp turmeric powder/haldi /manjal podi 1tsp sugar 1/2 tsp oil 1/3 cup(preferably mustard oil) Method Wash the chillies under running water,drain and wipe it dry with a paper towel.Remove stalk(by holding with paper towels,may irritate skin otherwise) and cut it vertical and then halfway through to make small pieces.Remove seeds if you feel the chilly is more on the spicier side.(I removed the seeds of the mature chilly and left the others). Add in lemon juice and salt to the cut chillies,mix well.Transfer this to a clean dry bottle.Leave in sunlight for 24 hours until the chillies change color and reduces to half.(I didn't get any sunlight when I made this and so I left it in the oven for 24 hours,it really worked good and they changed color and reduced considerably.See pics) Dry roast the fenugreek seeds,mustard seeds in a a pan for 1-2 mins on low flame without burning.Remove on a plate and then dry roast the fennel seeds.Remove this separately.Make a fine powder of mustard seeds and fenugreek seeds.Then add,the fennel seeds and coarsely powder them along with the fine powder of mustard seeds and fenugreek seeds.Add in turmeric powder and asafoetida,mix well. Heat oil in a pan and add the dry powder masala in it on low flame to heat up.Switch off flame and add the chillies mixture,sugar to the pan.Mix well and let it cool completely. (the last pic is taken soon after pickling) Store in clean dry bottles and can be used instantly(However, I left the bottle on the stove top for another 24 hours for the flavors to blend well and for softening the skin of the chillies).Enjoy with parathas or other Indian breads or with rice. Servings~ a small pickle bottle NOTES * Make sure to select chillies that are not very spicy.The ones in the pic background are spicy ones but those that I have used to put pickle aren't.They are medium thick long chillies. * You should use clean dry spoons to scoop out pickles. * Oil should be floating on top for better storage of pickles.If you feel there is no oil floating on top of the bottle then,heat up a tbsp of oil and cool.Pour over the pickle. * This pickle doesn't store very well more than a month and should be used accordingly.If you want to make a longer shelf life pickle then,omit lemon juice and add vinegar. * I have used mustard oil in this recipe for authentic flavors but you can always substitute with gingelly oil. * Adding chillies to lemon juice and salt reduces the spiciness and adds tangy flavors. * The original recipe uses whole peppercorns which I haven't used. * There is no mention of sugar in the original recipe but I like to add to balance flavors. * The final pickle pics are taken after 3 days of pickling. For more pickle recipes,click here. Enjoy with parathas or with any others,