Ingredients:
Oil – 1/4th tsp + a little more to spray the chili pieces
Lime / lemon juice – 1/4 cup
Aasafoetida (Hing) – 1 & 1/2 tsp
Turmeric Powder – 1 & 1/2 tsp
Fenugreek (methi) seeds – 1 tsp
Salt – 1/5th of the chili pieces (about 1/2 a cup)
Mustard seeds, skinned and split – 2 tbsp
Green chilies – 1 & 1/2 cups cut into pieces
Instructions:
Thoroughly wash all the green chilies and dry them with a paper towel.
Cut all the chilies into 1 cm long pieces and spray them with little oil, just enough to cover the surface of all the pieces.
In a small pan, heat 1/4 tsp oil and stir fry 1 tsp fenugreek seeds till they turn light brown and grind them.
Mix the fenugreek seeds powder with 1 & 1/2 tsp turmeric powder, 1 & 1/2 tsp hing (asafoetida) powder, 2 tbsp peeled and split mustard seeds, with little water and grind into a fine paste. Add more water (about 1/2 cup in all) little by little, when grinding.
Divide them into 5 equal parts and add salt approximately equal to one of the parts. It comes to about 1/2 a cup.
Add the mustard seeds paste prepared above and add 1/4 cup lemon juice. Mix well.
Store in a jar, and let it stay for 5-6 days before using, so that the chili pieces get nicely soaked and marinated in all the spices.
Enjoy as an accompaniment to any meal.