In a mortar, crush the mirchi and keep it in a bowl

Grind the mustard seeds and saunf in a grinder and keep it aside.

Once the mirchi is crushed, to the same bowl, add ground mustard seeds and sauf by adding a little oil.

Mix it well and add 2 fresh lemon juice into it.

Keep in sun for 2 days. you can eat it immediately also, but pickled version tastes yummier

Serve Mirchi Ka Kuta Recipe along with Roti and a bowl of homemade curd