Green chilli pickle

Combine the fennel seeds and mustard seeds powder and salt in a small bowl squeeze lemon in it and mix well.Masala is ready.

Wash all chilli and pat dry with kitchen towel and make a slit in green chilli and stuff all chilli with ready masala.

Put in an air-tight container and keep at room temperature for 2 days and then refrigerate.

Enjoy with your food.