Wash fresh green chillies, dry them with a clean cloth, and remove the stalks. Cut the chillies into 2cm pieces.
Place chillies in a glass bowl, add salt and lemon juice and mix well. Cover bowl, and place in the sun for five days, or until chillies have started to take on a yellow tinge.
Once chillies are ready, turn them out into a clean glass bowl. Heat oil gently in a pan, and when hot, but not smoking, add mustard seeds and peppercorns. When seed start to sputter, remove from heat and add fennel, coriander, fenugreek, 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.
Make sure that you dry the chillies after washing. You do not want to introduce moisture into this dish for such pickling to work safely.
This recipe takes two weeks from start to finish, minimum.
Always remove pickle from the jar to serve. Remove enough to serve and place into a serving bowl.
Once opened, refrigerate the pickle. It will last several months if stored this way.
Allow pickle to come to room temperature before consuming.