Green Chilli Pickle(Lankar Aachaar)

Muchas Gracias to my lovely friend Debjani for sharing this recipe with me. It is an absolutely lip-smacking side addition to the dinner plate on those special dinner or lunch occasions when you had the time and energy to make parathas at home. Goes well with rice as well!

What you need
2 cups large green chilies deseeded & diced into medium chunks
1/4 cup mustard seeds
1/4 cup  fennel seeds 
1/2 tsp turmeric powder
1/2 tsp chilli powder
4 tbsp lemon juice
6 tablespoon Mustard Oil (optionally Olive Oil)
1 teaspoon salt.

How to cook
Roast the fennel seeds. Pound them to a coarse powder.
Combine all the ingredients with the diced chilies and toss well
Put oil in wok, and fry seasoned chilies till the water from the chilies has dried up.
Let it cool. Store it in a clean dry bottle in a cool place. I store it in the refrigerator, considering Singapore's evergreen hot and humid weather.
Serve with rotis or parathas and enjoy!!!

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