Instant green chilli pickle

Combine the fennel seeds, fenugreek seeds, cumin seeds and mustard seeds in a pan and dry roast on a medium flame for 1 minute.

Cool completely and blend in a mixer to a fine coarse mixture.

Cut into green chillies 1" pieces.

Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well.

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