Mirchi ka aachar

Wash and wipe the green chillies on a clean kitchen towel.

Now cut the chillies.

Dry roast mustard seeds, jeera, fennel seeds and methi dana. But see that it does not burn or else it will taste bitter.

When it cools, in a mixie jar grind it coarsely.

In the chillies bowl add mustard oil, salt, lime juice, and all the grounded powder, turmeric powder and hing.

You can consume the aachar after 4-6 days.