Pickle or Achar is a very essential part of Indian cuisine and if you are too lazy to cook somedays like me, bread and pickle go very well!!
I love this pickle, it's extremely flavourful and it's so easy and fast to make. And you can store it and use it for up to 3 months.

Step 1: Ingredients!

So to make it easier I have divided the ingredients into 2 parts. For this pickle, you can use any kind of green or red chilli pepper depending on how hot you would like it.

Part 1

Fennel seeds - 3 tsp

Mustard seeds - 3 tsp

Fenugreek seeds - 1.5 tsp

Cumin seeds - 1tsp

Part 2

Red Chilli pepper - 100 gms

Mustard oil/ Olive oil - 4 to 5 tbsp

juice from one lemon

turmeric powder - 1 tsp

salt - 1.5 tsp to as per taste

Asafoetida - 1/4 tsp

Step 2: Wash the Peppers!

Wash thoroughly and dry the peppers using a cotton kitchen cloth.

Step 3: Slicing the Peppers!

Cut the peppers. You can slice them, cut them diagonally or linearly. Remove the heads.

Step 4: Preparing the Part 1 Ingredients!

So we are gonna take all four seeds fennel seeds, mustard seeds, fenugreek seeds and cumin seeds, and dry roast them.
1. Take a pan and put all the seeds in it. And then place it on the stove at medium temperature and roast them while stirring it for 3 to 4 minutes.

2. Now take all the roasted seeds and grind them using a grinder for a few seconds, so the mixture is coarse. If you don't have a grinder you can crush them using a rolling pin.