Spicy and Tangy Instant Green Chili Pickle
15-20 long green chilis, preferably little less spicy type
1 tbsp oil
¼ tsp+ 2 pinch tsp cumin powder
1 – 1 ½ tbps lemon juice
1 tsp salt + as required
Wash and wipe the chilis dry.
Slit the chilis from the top, don’t separate. Sprinkle salt and toss to mix well.
Heat oil in a pan and add the chilis.
Saute on medium flame for few mins till they become wilted.
Sprinkle cumin powder and toss to mix.
Toss for a few more minutes and take of fire.
When chilis are cool, add lemon juice and mix well.
Store in a glass jar.
Best served with any dal and chapathis.
This is an instant pickle and not intended for long use as minimum oil is used.