Instant Chilli Pickle

Ingredients:

1 cup (65 grams) Bhavnagri chillies (big green chillies), cut into 12 mm. (?") roundels
1 teaspoon cumin seeds (jeera)
1/8 teaspoon fenugreek (methi) seeds
1 teaspoon asafoetida (hing)
1 teaspoon turmeric (haldi) powder
1 teaspoon sugar
2 teaspoons lemon juice
2 tablespoons oil
1 teaspoon salt

Method:

1. Heat the oil in a pan, add the cumin seeds and fenugreek seeds. When the seeds crackle, add the asafoetida, turmeric powder and chillies and saut? for 2 to 3 minutes.
2. Add the sugar, lemon juice and salt and mix well. Allow to cool completely.
3. Serve immediately or store for upto 2 to 3 days in the refrigerator.