Heat cooking oil, when using mustard oil heat oil to smoking point, reduced flame, add mustard seeds, onion seeds, black pepper corns and saute them in cooking oil.

Add green chillies saute, add white vinegar, kashmiri red chillies, turmeric powder, salt mix.

Remove from the flame,let it cool down, fill it in a jar (dry bottle), this pickle can be eaten immediately also.

Tip: I made this pickle with cooking oil, if you like to cook with mustard oil the recipe is given below.

Heat mustard oil, add garlic cloves, saute add green chillies, ginger paste cook for 2 mins on slow flame, let it cool.

Heat vinegar in a separate pan, remove from flame add kashmiri red chillies powder, salt, turmeric powder, mustard seeds, onion seeds, black pepper corns.

Mix the garlic with oil to the masala in vinegar, fill in the jar, keep for 1day.