Wash Green Chilli, wipe and dry well. Chop them into thin rounds.

Now in a vessel add the chopped green Chillies, coursely powdered mustard seeds, salt, hing, haldi, lemon juice and oil. Mix to combine, and put it in a sterilized jar. Cover the jar with lid tightly and leave it for 3-4 days.

Shake the jar everyday. It can be eaten instantly but it is best after 3-4 days. Serve Green Chilli Pickle with Paratha, Roti and simple Indian meals. We can store it for 3-4 months in refrigerator.