chilli pickle

• Wash the fresh green chillies, dry them with a clean cloth, and remove the stalks. Cut the chillies into 2cm pieces.
• Place the chillies in a glass bowl, add the salt and lemon juice and mix well. Cover bowl, and place in the sun for five days, or until the chillies have started to take on a yellow tinge.

to temper the pickle

• Place a small frypan on medium heat and add the fennel, cumin, coriander and fenugreek seeds. Toast the spices until they become aromatic then remove from the heat. When cool enough to handle grind to a fine powder. Set aside.
• Turn the chillies into a clean glass bowl. Heat the oil gently in a pan, and when hot, but not smoking, add the mustard seeds and peppercorns. When the seeds start to sputter, remove from the heat and add the ground fennel, coriander and fenugreek seeds, the asafoetida and turmeric powders and mix well.
• Add the spiced oil and vinegar to chillies and mix well.
• Allow to cool, then place pickle in a sealable pickle jar. Place in a sunny spot and leave for one week. After this time it is ready to serve.