Time Required: 20 Minutes
20 thin long Green Chilies / Byadagi variety is the best for this pickle
Juice of 3 Lemon
1/4 tsp Hing / Asafoetida
1/2 tsp Methi / Fenugreek Powder
1 1/2 tbsp Salt
Wash and dry Green Chilies. Remove the stems and chop the chilies into 1″ pieces. Heat Oil and turn off the stove. Add the chilies and saute for a minute. Add Methi powder, Salt, Hing and stir. Add Lemon juice and stir.
Store in dry airtight containers in the refrigerator.