CHILLI PICKLE

Ingredients:
Thick and long green chillies - 1 kg
Salt -125 gms
Yellow mustard - 250 gms
Lemon juice  - 80 gms
Castor oil-  1 tsp
Turmeric powder - 1 tbsp

Method:

• Slit each chilli in the middle halfway through. 
• Stuff with salt and set aside for 2 days. 
• Remove from salt and set aside for a few hours to dry.
• Pound mustard and mix with the rest of the ingredients and stuff into each chilli.
• Transfer to airtight container and use it after 4 days.