Ingredients:

• Fresh turmeric roots: 250 gms
• Fresh ginger roots: 150 gms
• Garlic: 2 pods
• Piri Piri green chilies: 15-20 (do not slit; if using ordinary green chilies, slit in half)
• 2 tbsp mustard seeds (rai)
• 1 tbsp fennel seeds (saunf)
• 1 tbsp black peppercorns
• 2 tbsp mustard oil (sarson)
• 1- 1/2 tbsp pink Himalayan salt
• 1/2 cup freshly squeezed lemon juice

Methods:

• Wash and peel the turmeric and ginger roots. Cut them into thin, small slices.
• Peel and slice garlic pods.
• Heat sesame oil in a pan and add mustard seeds, fennel seeds, black peppercorns, and hing. Let them crackle.
• Add the turmeric, ginger, garlic, and green chilies into the pan. Sauté on a low flame for 2-3 minutes.
• Remove from heat and allow the mixture to cool completely.
• Once cooled, add pink Himalayan salt and freshly squeezed lemon juice. Mix well.
• Transfer the pickle into a clean, dry glass jar.
• Let it rest for 2-3 days at room temperature to allow the flavors to blend. Shake the jar once daily.